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I love Mexican food. Like to the level where I once stayed in a relationship longer than I should have just because I had never met someone who loved tacos as much as me. I’m serious. It’s a real thing.

Surprisingly, growing up in Nebraska, we had great Mexican food. It’s different than what we have out here in California, but to me, it’s all great. However, when I was little, it was hard to beat a taco supreme from Taco Bell. And when they introduced the Mexican pizza? Game over. That was the stuff of dreams. About once a year, I still get a Taco Bell craving and it’s usually around midnight on a Saturday. Inevitably, I’ll make a run for the border, get a taco supreme, Mexican pizza and if I’m feeling extra hungry, an order of nachos supreme. I’ll get about half way through the order when I remember that, oh yeah, this is actually terrible.

Living in LA, I’m spoiled. The best tacos in this city are sold for a dollar from sketchy trucks. I’m a sucker for a good carnitas taco and this recipe is actually really, really easy and makes a ton. Extra bonus? Cooking a big batch of this will prevent you from making bad decisions at midnight on a Saturday. Trust me. You’ll be glad you did.

Recipe: Carnitas, based off a recipe found here  |  Soundtrack: Ryn Weaver

• CARNITAS
• 8lbs pork shoulder, trim and remove the excess fat
• 5 tbsp oil
• 2 tsp cinnamon
• 4-5 tsp chili powder (use 5 if you like a bit more spice)
• 1 tsp cumin
• 4 bay leaves
• 10 garlic cloves minced
• 2 medium oranges, juiced
• SLAW
• 1 head of purple cabbage
• 2 small oranges, juiced and zested
• 1 tbsp olive oil
• Flour or corn tortillas
• Chopped avocado
• Cotija cheese
• Crema/Sour Cream
• Cilantro
• Limes

Directions:
Preheat the oven to 375º. Rub pork shoulder thoroughly with salt. Cut pork into big chunks, approx 4 inches in size give or take.

Heat oil in a dutch oven or a deep oven proof pot. Sear pork in batches until it’s brown on all sides. Add a bit more oil to the pan if needed as you work through searing the meat.

Add all the pork back into the pot and add the cinnamon, chili powder, cumin, bay leaves and garlic. Cover the meat 2/3 of the way to the top. Add the orange juice. Cover and bring to a boil on the stove. Once boiling, place in the oven uncovered for 2 1/2 – 3 hours, checking every hour. Stir and add more water as it cooks if needed. Pork is done when the pork is tender and falling apart.

When the pork is done, shred and put aside.

Shred cabbage, add orange juice, zest and olive oil. Add salt to taste.

To serve, warm the tortillas, add the carnitas, the slaw and top with avocado, cilantro, cotija cheese, crema and cilantro. Squeeze with lime and stuff into your face.

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