My Party Pork Roasted Carnitas

Name: My Party Pork Roasted Carnitas
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6
Cuisine: Mexican
Ingredients: 1-5-6 lb pork shoulder blade roast boneless; 1/3 c rice vinegar; DRY RUB; 2 tsp kosher salt; 1 Tbsp pepper; 1 Tbsp onion powder; 1 Tbsp garlic powder; 2 tsp paprika; 1/4 tsp cayenne pepper (optional); FIXING; 2 doz. corn tortillas; 2 c dice onions; 1 c chopped cilantro; 2 c chopped tomatoes; 3 avacados sliced in 1/8 slices; 3 c shredded cabbage; 1 c sliced radishes; 3 limes sliced in wedges; 1 jar of la victoria green salsa (optional)

By Elizabeth Backus
@Lisacancook

This is a great Party meal to feed a few or a large crowd. Growing up in a large family, buffet style is how we went about feeding a hungry flock. For every Birthday, Holiday or special occasion this recipe will leave you Satisfied.

Blue Ribbon Recipe

Who's ready for a flavor party! This is a wonderful recipe for feeding a crowd or just a hungry family. Great flavor, great dish. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

9 Comments

Serves:

Prep:

1 Hr

Cook:

3 Hr

Method:

Bake

Ingredients

Add to Grocery List

1-5-6 lb

pork shoulder blade roast boneless
1/3 c

rice vinegar
DRY RUB
2 tsp

kosher salt
1 Tbsp

pepper
1 Tbsp

onion powder
1 Tbsp

garlic powder
2 tsp

paprika
1/4 tsp

cayenne pepper (optional)
FIXING
2

doz. corn tortillas
2 c

dice onions
1 c

chopped cilantro
2 c

chopped tomatoes
3

avacados sliced in 1/8 slices
3 c

shredded cabbage
1 c

sliced radishes
3

limes sliced in wedges
1

jar of la victoria green salsa (optional)

How to Make My Party Pork Roasted Carnitas

Step-by-Step

preheat oven to 350 Degrees
Sprinkle Roast with rice vinegar all over. then rub with the dry rub mixture all over so it is completely cover. (Depending how big a roast you make, you might have to adjust the dry rub mixture, making a little more.) Put Roast in a deep baking pan and cover with foil bake at 350 degrees for 2-1/2-3 hours depending on how big Roast is.
Uncover Roast, remove most of the fat dripping don't remove it all. Reserve about 1-cup of dripping.(very important!) Shred Roast with two forks and spread out in baking pan. Return to oven and bake about 1/2 hour to 45min until meat is crispy and tender (If your Roast gets to dry while roasting add the 1 cup dripping you reserved for later.) and bake for another 5 min. so everything can incorporate. Remove from Oven and your Meat is Ready.
While your Meat is cooking, You can chop, slice, shred all your fixing.

You can warm your tortilla's right before you serve them and keep them warm in a tortilla warmer.
I set everything Buffet style so everyone can fix their Tacos to their liking. I also put a big dish of Rice and Beans to go along with the Tacos.
A Margarita or big tall glass of Beer goes great with these Tacos. Enjoy!