Slow-Roasted Pork with Salsa Verde paired with Matariki 2007 Taurus ‘A Celebration’
This classic carnitas tastes great the day it's made, "but you can also cook it the day before and then crisp it up at the last minute in a hot skillet, taking it to a whole other level."
- 1/4 cup orange juice
- 1/4 cup plus 2 tbsp lime juice
- 2 tbsp olive oil
- 2 tbsp tequila
- 1 tbsp paprika
- 1 tbsp chili powder
- 1/2 tbsp dried oregano
- 1 bay leaf
- 9 cloves garlic
- 3 1/2 lbs pork butt or shoulder, bone in
- 1/2 cup water
- 1 lb fresh tomatillos
- 2 jalapeños
- 1 yellow onion
- 1 cup cilantro
- 12 tortillas
For the marinade, put orange juice, 2 tbsp lime juice, olive oil, tequila, spices, and 6 cloves garlic in a blender; pulse until a paste.
Slash pork butt all over with 1-inch crosshatch pattern. Rub with marinade, season with salt, set in a Dutch oven, and refrigerate 2 to 24 hours.
Remove from refrigerator 4 hours before cooking. Add 1/4 cup water, cover, roast at 350 degrees for 2 1/2 to 3 hours (until it can be pulled apart easily).
For the salsa verde, place dehusked tomatillos, jalapeños, onion, cilantro, 1/4 cup water, and 1/4 cup lime juice in a blender; pulse until smooth.
Taco Upgrade: How to Find the Right Tortillas
Corn tortillas, not flour, are the traditional go-to for authentic tacos. Most brands are loaded with preservatives and gluten; good tortillas contain only corn, salt, and lime. To heat, place in superhot skillet for 30-45 seconds each side (no oil). Serve wrapped in a clean kitchen towel to trap moisture.