Carnitas Kabob Tacos

Rafael Chung Recipes May 31, 2016 | 0

Where is it? I swore I set it right there! Where is it!? I can’t breath. I can’t stop shaking. I’m so cold but why am I sweating? The fan is frigid yet the blankets are blistering. What is going on? All I want is just one more taco! I have been on the biggest street taco rampage for the past week. I found this place that has the best authentic street tacos and I’m totally addicted! I’m not going to lie…I have been filling up my 80/20 paleo quota due to the corn tortillas but it is totally worth it. I should seriously find a tacos anonymous group. Worry not! We have just the fix here. My Paleo Carnitas Kabob Tacos.

Paleo Carnitas Kabob Tacos? Yes, you heard me right. Summer is almost here. Tacos are a must and grilling is a must. Why not mix the two and kill two birds with one stone? So this week, we will make some fantastic tacos that will not require you to use up any of your 80/20 quota. We will make Carnitas Kabobs, Yucatán pickled red onions and a mango pico de gallo. As far as the tortillas go, I have a fantastic Paleo Tortilla recipe but Otto’s Natural Cassava Flour has a Cassava only recipe that makes it easier for those of you who don’t want to get as many ingredients. Let’s get started on these Paleo Carnitas Kabob Tacos!

Paleo Carnitas Kabob Tacos:

Carnitas Kabob:

2-3lbs – Pasture Raised Pork Shoulders (Thinly Sliced)
Half – Medium White Onion (Diced)
2 Cloves Garlic (Crushed)
2-3 Cups – Organic Orange Juice (Not From Concentrate)
¼ Cup – Kasandrinos Extra Vrgin Olive Oil
2 Tbsp – Honey
1 Tbsp – D’Evereux Foods Pepper Sauce Fermenté
2 Tsp – Mexican Oregano
1 Tsp – Fresh Thyme Leaves
½ Tsp – Bay Leaf Powder
½ Tsp – Ground Mexican Cinnamon
1 Tsp – Ground Cumin
½ Tsp – Fresh Ground Black Pepper
½ Tsp – Ground Pequin Chili Pepper
Zest of 1 Whole Orange
1½ Tbsp – Coarse Sea Salt

Yacatán Pickeled Red Onion:

1 – Large Red Onion (Thinly Sliced)
1 – Habanero Pepper (Thinly Sliced)
2 Cloves of Garlic
1 Tsp – Black Pepper Corn
1 Tsp – Mexican Oregano
1 Tsp – Cumin Seeds
½ Tsp – Coriander Seeds
3 Cups – Apple Cider Vinegar
Mango Pico De Gallo:
1 – Champagne Mango (Diced)
2 – Roma Tomatoes (Diced)
½ – Medium Roasted Onion (Diced)
1 – Roasted Jalapeno (Diced)
¼ Cup – Cilantro (Coarse Chopped)
Juice of 1 Lime
Pinch of Salt

Alright ladies and gents! In all honesty, there isn’t much to say about the ingredients today. All I really have to say is that make sure all of your ingredients are nice and fresh. Most of your ingredients will be fresh and uncooked, like the pico de gallo and the pickled onions. Yes, the carnitas kabob might be the main focus of the dish but both the pico and the pickles help complete it, just like peanut butter can’t be without the jelly. Let’s get to cooking on these delicious Carnitas Kabob Tacos!

Carnitas Kabob Instructions:

You can’t make Carnitas Kabob Tacos without the Carnitas Kabobs! These are super easy! For the sliced pork shoulders, you might be able to ask your butcher to sliced it thin for you, about 1/8 of an inch thick. If not, you can always freeze your pork shoulder slightly and slice it by hand. In a large mixing bowl, mix all of the pork ingredients together and let it marinate overnight. The acid in the orange juice really helps tenderize the meat. If you want, you can use curing salt in place of the regular salt but that is also adding extra sodium nitrate and etc. in your meat. Like I said, it’s an option but not required. When the pork is done marinating, allow the meat to come to room temp before grilling. Skewer the meats and grill it over a natural lump charcoal fire until the internal temperature reaches 140ºF. Let’s make the condiments for the Carnitas Kabob Tacos.

Pico and Pickle Instructions:

The pico and pickle for the Carnitas Kabob Tacos are more than simple. For the Yacatán Pickled Red Onions, put all of the ingredients in a large mason jar and pour enough vinegar in there to submerge all onions. Seal the jar tight and refrigerate overnight to allow all of the flavors to collaborate with one another. It also lets the onion develop that beautiful bright pink color. As for the mango pico, mix all of the ingredients in a bowl and viola! I like to roast my onion and jalapeno while the charcoal is heating up in the charcoal chimney. I just sit the jalapeno and onion (Halved) on top of the heating charcoal and wait for it to char. It’s really that easy. Are you ready to take a bite into these delicious tacos? To assemble, take a few pieces of carnitas kabob and put it in the tortilla and top it with the pico and the pickled onions. I might warn you, the onions might look pretty but they have a slight kick to them! I’m so ready to eat these! Word of caution, I’m not responsible for any additions to your measurements. There you have it, my Paleo Carnitas Kabob Tacos. Until next time, eat up my friends!