Ingredients for the tacos
24 small corn taco shells
1 bunch of cilantro
3 red onions
5 tomatoes or two dozen cherry tomatoes
6 Padron peppers
1 puck of Boursin® 150 g
Ingredients for the carnitas
1 bone-in pork shoulder (1.8 kg)
5 teaspoons of BBQ sauce
3 teaspoons of ketchup
1 tablespoon of soy sauce
100 ml of water
Prepare the meat the day before because of the long cooking time (7 hours at low temperature for a melt-in-your-mouth texture)
Preheat the oven to 275°F
Peel and chop the onions
Brush the meat with olive oil on all sides and put it in an oven-friendly casserole dish.
Add the onions
In a bowl, mix the BBQ sauce, ketchup and soy sauce
Pour the mixture over the meat in the casserole dish making sure every side is coated with sauce
Cover and cook in the oven for at least 4 hours, turning the meat about once an hour
Turn the oven off and let it cool down
The next day, cook the meat again for another 2.5. hours approximately
Once cooked, shred the meat using a fork
Heat the taco shells in the microwave, a frying pan, steamer or even better, a pancake machine placed in the centre of the table.
Carefully arrange all the topping ingredients in small containers on the table so everyone can make their own tacos.
For a smooth and gourmet touch, crumble Boursin® on your tacos once filled!
You can enhance the ingredients suggested for this recipe by adding more vegetables (cucumbers, corn, white onions, cumin, chilies, etc.)
If you have leftover taco meat, you can re-use it in a sweet taco for your next day’s breakfast.