Bay Area locals love their crispy carnitas and tangy tomatillo salsa. Take your taqueria favorites home and fold them into these meaty tacos.
What You Get
Slow-roasted pork shoulder
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes.
Meanwhile, in a frying pan over medium heat, add the slow-roasted pork shoulder and cook, stirring occasionally, until crispy and warmed through, 5 minutes. Season with salt to taste.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
In a bowl, toss the cabbage with the juice of ½ lime and a pinch of salt. Slice the remaining ½ lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.
To build the tacos, place the tortillas on plates, fill with the crispy pork shoulder, dollop with the tomatillo salsa, and sprinkle with the pickled onions and cilantro leaves. Serve warm, with the cabbage slaw and black beans on the side.