Carnitas from Guerrilla Tacos: Recipes from the Streets of L.A. (page 79) by Wesley Avila and Richard Parks III

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Notes about this recipe

  • Eat Your Books

    Salt the pork and allow to rest for at least 4 hours, or up to 12 hours.

  • Baxter850 on May 05, 2024

    The salsa casera was great (used a different carnitas recipe as I wanted to use my pellet grill).

  • katiesue28 on January 10, 2023

    Absolutely loved this recipe! The meat was so delicious! I couldn't find oven-proof plastic wrap, so I used a plastic poultry bag and that worked well. Served with homemade escabeche from Nopalito's cookbook. Absolutely divine. This would be a great and easy recipe for company.

  • metacritic on June 19, 2020

    A terrific recipe that will be repeated. I also will continue to make the Diana Kennedy recipe that is done on the stovetop with orange segments. I wrapped the pork shoulder (boneless and somewhat smaller than suggested) with parchment paper and two layers of aluminum wrap, which worked beautifully. I cooked it for roughly six hours, somewhat less time than indicated given that my shoulder was smaller and boneless. I served this over tomato rice, not as a taco. And with Zuni cafe pickled shallots rather than the escabeche, which worked well. Next time I'll hope to have carrots on hand and try to make the dish as intended.Afterward: I made it again with the escabeche, which brought the dish to even new heights.

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