Carnita Taco with Fiesta Slaw

2.5 lb
pork shoulder, defrosted and cubed
2 cloves
garlic, cubbed
1 1/2 tsp
kosher salt
1 tsp
chili powder
juice
of 3 limes
8 oz
vegetable stock
1 container
chopped slaw
1/4 cup
cilantro, chopped
1 1/2 cups
corn
1/2 cup
scallion, chopped
1/3 cup
mayonnaise
a dash
pepper
1 tbsp
white vinegar
1 cup
shredded Mexican cheese
10
corn tortillas
  1. Remove any large unwanted sections of fat (this cut has a high fat content therefore only remove fat from the outer layer). Cut pork into roughly 2-inch size cubes. Place the pork in a dutch oven, or deep skillet.

  2. Add garlic, salt, chili, 2/3 of lime juice, and pour stock over the pork until it is just covered by the liquid. Place the dutch oven or deep skillet over medium-high heat and bring to a boil. Reduce the heat to medium-low, and simmer for about 2 hours, uncovered.

  3. Stir pork once after about 1 hour, and check to make sure there is still liquid in the cooking vessel.

  4. While the pork is simmering, in a large mixing bowl, add slaw, cilantro, corn, scallion, 1/3 lime juice, mayonnaise, pepper, and vinegar.

  5. Increase the heat to medium-high, stirring and turning the pork occasionally for about 45 minutes longer, until the liquid completely evaporates.

  6. Stir pork in rendered fat for about 2-3 minutes, until it browns around the edges. Serve the pork in large pieces or shred the pork with hands or a fork removing large pieces of fat.

  7. For each taco layer a tortilla with cheese, pork, and slaw mixture.

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