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1
In a large pot, combine the stock, tomato paste, garlic, onion, bay leaf, cumin, oregano, salt and pepper.
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2
Stir everything to combine.
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3
Add pork and water to cover.
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4
Bring to a good simmer.
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5
Turn heat to low and cover.
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6
Braise for 3 to 5 hours until meat can be easily pulled apart.
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7
You want it to fall off the bone.
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8
(The original recipe says to braise for 3 hours on low heat, but after checking it, the water was not on a low simmer, so I had to turn up the heat a little and braise it for 5 hours.)
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9
When meat is ready, transfer to a cutting board and pull it into 3- to 4-inch pieces.
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10
You can trim some of the fat off at this point, but youll want to leave some on.
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11
Transfer to a baking dish and bake for 25 to 30 minutes in a 450-degree oven.
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12
The fat will help caramelize the meat.
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13
You want it to look crispy around the edges.
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14
Carnitas means small meats so you will want to chop the meat into little pieces.
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15
Now you can begin assembling the tacos.
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16
Smear some guacasalsa (or guacamole) on the tortilla.
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17
Add meat, some chopped onion, cilantro, queso fresco or cotija and squeeze on some lime.
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18
Absolutely delicious!
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19
I served this with Spanish rice and refried beans.
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20
(By all means, use regular store-bought tortillas if you wish.
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21
However, Bajio sells them per dozen and they are delicious!
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22
$3.99/dozen and they can even cook them for you!)
