Carnitas Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 bone-in pork shoulders (9 to 10 pounds)
- Salt and freshly ground black pepper
- 8 oranges, juiced
- 1 cup dried oregano
- 1 cup dried whole thyme
- 8 cloves garlic
- Two 14-ounce cans condensed milk
- Four 16-ounce containers rendered pork lard
- 1 cup granulated garlic
- One 1 to 2-pound sheet fresh pork skin
- 225 to 250 corn tortillas
- Chopped fresh cilantro
- Diced onion
- Lime slices
Instructions
- Cook's Note: Have your butcher cut the pork into 4 pieces.
- Rub in some salt and pepper into the pork pieces. Marinate in the juice of the oranges, oregano, thyme, garlic cloves and condensed milk overnight in the refrigerator.
- Heat the pork lard, some salt and the granulated garlic in a large pot over medium heat. The lard should be at a mild boil. Add the pork and slow cook, stirring regularly, until tender, about 1 1/2 hours. Place the pork skin in with the pork until it goes from pink to brown, about 15 minutes. Remove and dice both the pork and pork skin.
- Serve the carnitas in a tortilla or on a plate with chopped cilantro, diced onion and lime slices.
- This recipe was provided by a professional chef or restaurant and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment