Carnitas tacos

Slow-cooked pork on soft corn tortillas is always a treat, let alone with Let’s Salsa’s Explosive Pinapple Hot Sauce.

In this recipe from the book Firestarters of Food, Art & Music, you gently cook the meat with oregano, thyme, vinegar and bay leaf, among other ingredients. Once it is cooked, it pulls apart easily and you have the ideal taco filling. Mmmmm.

Method

First, make the marinade. Finely chop the onion (and set half aside for the garnish), crush the garlic and finely chop it. Mix the remaining onion and garlic with the herbs and salt in a food processor or bowl. Cut the meat into 4 cm pieces. Heat the butter in a heavy casserole and brown the meat all over. Then add the marinade, vinegar, sugar and bay leaf, and add enough water to just cover the meat. Put the lid on the pan and gently simmer the meat for 2.5 hours. Then remove the lid and reduce the liquid over medium-high to high heat. Once almost all the liquid has evaporated, pull the meat apart with two forks. Serve the meat on the soft corn tortillas and garnish with a slice of avocado, some raw onion, chopped coriander leaves and the Explosive Pineapple Hot Sauce.

Title: Firestarters of Food, Music & Art
Author: Monica Abdoel
Publisher: Uitgeverij Komma
Price: €29,95

Photography: Rinze Vegelien