For 10 servings
1 kg boston but 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
50 ml Salsa Rojo
50 g pickled Jalapeños
50 g radishes
100 g cilantro
2 onions, red
100 g celery leaves
100 g sweet and sour celeriac
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.
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.
Arrange the carnitas onto the taco and top off with the rest of the ingredients.