MSGID: 1:18/200.0 68dea592   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tacos de Carnitas   
    Categories: Pork, Vegetables, Herbs, Chilies, Citrus   
         Yield: 7 Servings   
       
         3 lb Pork shoulder   
         7    Strips orange zest   
         5 cl Garlic; minced   
         1 lg Onion; chopped   
              +=PLUS=+   
              Fine chopped onion; garnish   
     1 1/4 ts Crushed red pepper flakes   
         1    (1") Mexican canela cinnamon   
              - stick   
         2    Bay leaves   
     1 1/2 ts Crushed, dried oregano   
              - leaves   
     1 1/2 ts Kosher salt; more to taste   
       1/4 ts Ground cloves   
        24 sm Corn tortilla shells; for   
              - serving, warmed   
              Chopped cilantro; garnish   
              Salsa; garnish   
       
     Trim any thick fat from surface of pork. Cut meat in 1"   
     cubes, discarding any that are pure fat. Put pork in a   
     large pot. Add enough water to cover by 2 inches, orange   
     zest, garlic, chopped onion, red pepper flakes,   
     cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and   
     the cloves.   
        
     Bring to a boil, then reduce to a simmer. Skim off any   
     scum that forms on surface. Simmer uncovered for 1 1/2   
     hours, until pork is very soft; add water if necessary   
     to keep meat submerged. Season with salt, then continue   
     to cook until water has evaporated, about 30 minutes.   
     Cook a little longer to fry meat slightly; cook even   
     longer if you prefer crisper meat. Stir often and add a   
     bit of water if meat sticks or seems about to burn.   
        
     UDD NOTE: I highly recommend that you bring the pork to   
     a boil, reduce to a simmer and skim the scum BEFORE   
     adding the other ingredients. Otherwise all of the   
     ingredients that float will mix with the scum and be   
     skimmed out along with the scum and the dish will be   
     largely under-seasoned.   
        
     Remove bay leaves and cinnamon stick. Spoon a few   
     tablespoons of carnitas onto each tortilla. Top each   
     taco with cilantro, finely chopped onion and salsa.   
        
     Serve.   
        
     By Kim Severson   
        
     YIELD: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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