Carnitas Street Tacos

I absolutely love carnitas - in tacos or burritos. They are roasted pulled pork refried to slight crispiness. I always keep roasted pulled pork in my freezer to have on hand for recipes like this.

1/2 lb shredded cooked pork butt (see note below)

1 Tbsp southwesters seasoning or chili powder

6 flour tortillas ‘street-size’ (5-inch diameter)

pickled red onions

1/2 cup cheddar cheese, grated

1/2 cup fresh salsa

palmful fresh cilantro, minced

1 lime, cut in wedges

Sauté the pork is a dash of olive oil and the seasoning in a skillet until slightly browned and crispy. Season with salt and pepper to taste.

Char the tortillas slightly holding them with tongs over a gas stove or lying on a gas grill. Careful! This happens quickly and requires a lot of attention. Lay the tortillas in a taco rack. Fill halfway with pork. Then top will onions, cheese, salsa and cilantro. Garnish with lime wedges.

Serves 2.

Cook’s Notes: I always have frozen pulled pork in my freezer. A few times a year I roast a whole pork butt (bone-in, typically). First I brown it on all sides in a very large Dutch oven in olive oil. I then season with salt and pepper and a generous amount of southwestern seasoning. I then pour over about a cup of orange juice and roast in a 325F oven for several hours, until the pork is completely cooked through, and pulls apart with a fork. You can also do this in a slow cooker for about 8-10 hours on low or 5-6 hours on high.

I store the pulled pork in a freezer bag about a pound at a time. I use this for stir fries, tacos and soups and stews, or with eggs on a Sunday morning. A must-have staple in your freezer.

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