As some of you know, Bungalow Kitchen and Ocmulgee Traders (our local Macon grocery) have partnered to create Bungalow to Go, a meal that you prepare at home with portioned out ingredients, including local produce from Babe and Sage Farm. This week’s feature will gear you up for Cinco de Mayo and have your taste buds singing. Interested? Let Steve and Laura at OT know on their Facebook page or call them up at (478) 345-6162. Boxes available April 30-May 3.
Beer Braised Pork Carnitas Tacos
Serves 4, generously
8 stems of scallions from Babe and Sage Farm
4 lbs. pork shoulder (Boston Butt)
5 oz. queso fresco
24 oz. beer, dark porter
8 garlic cloves
spice mix (1 Tbsp. salt, 1 tsp. pepper, 1 tsp. cumin, 1 tsp. coriander, 1 tsp. paprika, 1/4 tsp. red pepper flakes)
24 small corn tortillas (5” diameter)
1 bunch of cilantro
What You Need at Home:
salt and pepper
1 dutch oven with lid
STEP 1: Assemble Ingredients
Read over each step to familiarize yourself with the process of the meal.
STEP 2: Prep the Meat
Cut the pork into 2-inch chunks. Place all of the pork chunks into a dutch oven.
STEP 3: Bring Beer and Pork to a Boil
Pour the beer over the pork, then bring the liquid to a boil. While waiting for the liquid to boil, mince the garlic and thinly slice the scallions.
STEP 4: Add Ingredients and Simmer
When the liquid is boiling, add the spice mix, scallions, zest of the lime, and garlic to the pot and stir, then place the lid on the pot and simmer for 1 hour. After the hour is up, remove the lid, bring the liquid back to a boil, and boil for another 30 minutes. Much of the liquid will evaporate in this process.
STEP 5: Heat the Tortillas and Assemble Toppings
Heat the oven to 300 F. Wrap the stack of tortillas in aluminum foil and warm for about 15 minutes. Thinly slice the flesh of the avocado, crumble the queso fresco, slice the lime into fourths, and pick the leaves off the cilantro stems. Set aside. When the pork is finished cooking, line a plate with two paper towels and spoon the meat chunks out of the remaining liquid.
STEP 6: Assemble the Tacos
For each taco, double up the tortillas. On each double torilla, add about 1/4 cup (or a couple of chunks) of the pork, taking care to slightly shred the pork as you assemble, but leaving the shape mostly intact. Next, top with your choice of toppings: lime juice, queso fresco, avocado slices, and cilantro leaves. Because the tacos are smaller, serve each person three tacos (six small tortillas).