Carnitas Tacos, Dolores Park & Grove Gloves

The Sun is just peeking out now through the clouds and it’s noon, exactly.

Carnitas Sunday night was fantastic, albeit salty.

Earlier, it seemed Marty was cold too. (see photos)

Not feeling all that motivated (and a little blue).

A trip to Dolores Park to clear the head.

Which avoids going back to bed instead.

Grove Gloves are almost done.

… and now for that thumb.

Carnitas Tacos  (Serves 8-10 people) w/ Escabeche style Veg & Guacamole

Tacos (Started w/ D. Lebovitz’ version as a base)
  • 5 lbs of Pork Shoulder (bone out)
  • Cooking Oil (if needed)
  • 2 tsp total of chili powder (your choice. I used 1 of ancho and 1 of normal chile powder)
  • 1 cinnamon stick (or you can change it up and use a jalapeno instead.)
  • Salt
  • 1/4-1/2 tsp cumin ground
  • Garlic Cloves sliced
  • Bay Leaves 2(optional)
  • Corn Tortillas
  1. Chunk up the pork into large chunks ~5″ or so (in my case almost Emi-hand size)
  2. **lightly salt and have it macerate in the fridge for 1-3 days (this is where I went wrong. Be sure to lightly LIGHTLY salt)
  3. Preheat 350 F.  Pat your pork parts dry.
  4. Brown the pork pieces on all sides (know your pan. If you need the oil to keep the pork from sticking, use it) You’ll want to eventually end up in a big  flat bottom pan (think what  you use for Thanksgiving Turkey) so it all can go into the oven in one layer.  (either brown in the pan to begin with or if you can’t like me b/c of space, then see next step)
  5. Move the pork into the roasting pan if you’re not there already. Cover with water so the meat is submerged 2/3’ds
  6. Stir your spices into that water
  7. Slow cook for 3.5 hours (turn if you want we forgot to and it ended up fine)
  8. Take it out and once it’s cool enough to handle piece the meat out as big or small as you want it to be, put it back into the pan and into the oven to crisp up some more.
Escabeche-style Marinated  Cabbage & Red Onion
  • 1/2 a small red cabbage sliced thinly
  • half as much red onion also sliced thinly
  • 1 cup of  a sweet vinegar (Apple Cider or Champagne. I used Apple)
  • 1/4~ Granulated Sugar
  • Bay leaves
  • Peppercorns (your choice what kind, I used plain black)
  1. Heat the sugar and vinegar up to a boil. Turn of the heat. Add in Spices and your slice cabbage/Onion. Cool to room temp and then into the fridge until even colder
I dont’ have a recipe for one so what I’m going to do is give you a list of what goes in mine and tell you  as best as I can what I end up doing.
  • 4-6 Large Avacados (Haas are nice)
  • 1 Red Onion, small diced (start with half of the onion and add more if you need to, to taste)
  • Juice of Several Limes (I’d buy at least six but start with 2 limes and see how much more you need)
  • Cilantro (1 bunch, leaves rough chopped; add in 1/4th and add in more to taste)
  • Cumin (to taste; I start with 1/2 teaspoon)
  • Cayenne (optional, also to taste; I start with 1/4 tsp)
  • Salt Pepper
  1. Get right on in there (with clean hands) mash the Avocados and add as much of the rest of the stuff as you want

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