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Carnitas taco

Pulled pork tacos with vegetables and citrus.

Citrus Meat Vegetable

Debic's Culinary Team

Debic

Ingredients

Carnitas

1 kg Boston butt pork meat

500 g lard

250 ml Debic Roast & Fry

100 ml Debic Culinaire Original

50 ml orange juice

50 ml lime juice

120 g salt

100 g onions

50 g garlic

2 cinnamon sticks

Garnish

50 ml salsa rojo

10 tacos

50 g pickled jalapeños

50 g radishes

100 g cilantro

2 onions, red

1 lime

1 lemon

100 g celery leaves

100 g sweet and sour celeriac

Debic products used

Culinaire Original 20% 1L

Roast & Fry 1L

Preparation

Carnitas

Slowly poach the meat in water with salt, garlic, onion and cinnamon for 20 minutes.

Drain and confit the meat in the lard with salt and the Debic Roast & Fry for three hours.

Drain the meat and reserve the fat.

Chop the meat in bite size pieces and fry in 100g of the fat, add the Debic Culinaire Original and slowly reduce until the meat starts to caramelize, add orange and lime juice.

Fry until crisp and serve.

Garnish

Roast the taco's on both side in a cast iron pan.

Finely slice the radishes and onions.

Marinate the onions in the lime juice.

Assembly

Arrange the carnitas onto the taco and top off with the rest of the ingredients.

Citrus Meat Vegetable

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