Today is National Margarita Day but my wife likes Palomas better so we had carnitas tacos and Palomas. Came home a bit early from work so was able to do a quick carnitas while finishing up emails and going and getting the kid. Only 3 hours but still turned out pretty well. The spread was the usual homemade tortillas following Serious Eats, carnitas, quick sauteed peppers and onions, and some cold sides with chips and salsa.
For the carnitas:
- 2 lbs pork butt, cut into about 2 in cubes
- salt and pepper
- garlic powder
- 1/4 C mirin
- 1/4 C soy sauce
We cut up the pork butt to try to get it to cook faster given the limit time constraint. Dusted the pieces with salt, pepper, and garlic powder. Heat up a Dutch oven so that it is scorching hot. Brown pork on each side. Add the mirin and soy sauce and put into a preheated 300 degree oven for about 3 hours. Once done use tongs to break apart into strings
While the pork is cooking, pick up your kid(s) and make tortillas. Once the pork is done cooking, saute 1 red pepper, 1 green pepper, and half a sweet onion in some olive oil for about 3 minutes, just heat up and sear don’t make soggy. After the veg are done, sear the pork to put a nice crisp on it.
To serve:
- diced tomato
- cilantro
- avocado
- limes for juice
- homemade fermented hot sauce
We broke out the fermented hot sauce for the first time and it was tasty. Not too hot and some nice fermented funk. Everyone in the family has a different way to make a taco. Mine is up top, my wife’s is down below.
In case you want to make our paloma:
- Juice of 1 lime
- 2 jiggers silver tequila
- 8 oz grapefruit juice
- soda water
Mix the first three ingredient in a glass and add a few ice cubes. Using a cocktail shaker or another glass, pour back and forth a couple times to mix. Put in glass and top with soda water. If you want, you can salt the rim as well.
Working Dad Cooks 