Best Carnitas Tacos with Tomatillo Sauce and Avocado



Way out of my comfort zone and loving every second of it.  Having some boneless pork shoulder in the freezer all cut up in 2-inch cubes, it was only the right course of action to make carnitas with them.

The combination of grapefruit, I have a tree in my backyard that gives out the sweetest juice of them all, and the milk leaves the meat with a savory flavor. Once all cooked off the meat will sear to perfection because of the sweetness left on it by both, milk and grapefruit.


2-pounds. boneless pork shoulder cut into 2-inch cubes
2 garlic cloves peeled
½ onion, outer skin removed and left intact
1 tablespoon of sea salt
6 cups water
2 tablespoons lard
½ cup freshly squeezed grapefruit juice
½ cup whole milk
3 poblanos peppers
14 ounces tomatillos, husk removed
1 clove of garlic peeled
1 tablespoon white wine vinegar
1 teaspoon salt
½ cup freshly chopped cilantro
1 avocado peeled, pitted and cubed
⅓ cup finely chopped onion


Place the pork, water, onion, garlic, and salt in a large pot or Dutch oven. Cook covered over medium heat for 1 to 1 ½ hour or until the pork is tender. Transfer the meat to a colander and drain.
Melt the lard in a saucepan. As soon as it bubbles add the grapefruit juice and milk and then the pork. Cook uncovered, over medium heat until the meat is browned, about 20 minutes. The juice and milk will cook off leaving the pork to brown.
Place the fresh poblano peppers in a large saucepan of boiling water. After 5 minutes add the tomatillos. After 3 minutes. Remove the peppers and tomatillos and drain.
Puree the poblanos, tomatillos, garlic, vinegar in a blender. Add the salt and cilantro and blend. For 2 short cycles.
In a bowl combine the puree, avocado and onion. Adjust seasoning if needed.

Source:  Foodista

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