“Carnitas from Pork Brisket and Rib Tip Tacos” is worth all of the hard work that goes into it. If you love rich, juicy pork, you’ll love this recipe. The pecan chunks add a smokey/sweet flavor to the meat that goes well with the Fajita Sazon Roja spice/pineapple juice marinade. While this version of carnitas doesn’t come from the pork shoulder, it is extremely juicy and makes a pretty good pork taco!
In the vibrant tapestry of Mexican cuisine, the region of Michoacán is revered for its culinary prowess, and at the heart of its gastronomic symphony lies the exquisite dish of Carnitas. Born from the bounty of the land and the artistry of generations, Carnitas, particularly those crafted from pork brisket and rib tips, stand as a testament to the region's culinary finesse.
The succulent dance of flavors in Michoacán's Carnitas begins with the selection of premium cuts – pork brisket and rib tips, each chosen for its distinct texture and rich marbling. Slow-cooked to perfection, these cuts are transformed into tender morsels, absorbing the essence of Michoacán's traditional spices and seasonings.
Culinary alchemy is at play as the Carnitas pot simmers over an open flame, a nod to the region's cherished grilling and smoking techniques. The smoky aroma that wafts through the air tells a tale of generations refining the art of slow-cooking, imparting a depth of flavor that lingers on the palate. Braising, a method perfected over centuries, ensures that every fiber of the pork absorbs the intricate blend of spices, resulting in a dish that is both robust and nuanced.
The Michoacán table is adorned with a taco spread, the artistry of presentation reflecting the region's penchant for culinary beauty. The Carnitas, nestled in warm, handmade tortillas, are crowned with vibrant toppings – cilantro, diced onions, and a squeeze of lime – each element contributing to a symphony of tastes that captivates the senses.
The Michoacán culinary narrative is woven with influences from Aztec traditions and Spanish colonial history. The mingling of indigenous ingredients and European techniques gives rise to a unique flavor profile, and in the case of Carnitas, it is a celebration of both the land and the resilience of its people.
Dining in Michoacán is a communal affair, where the sizzle of Carnitas on a hot griddle serves as a prelude to shared laughter and camaraderie. Tacos are assembled with care, and the order in which each element is added is a ritual passed down through generations. The communal act of savoring Carnitas tacos becomes a celebration of not just Michoacán's culinary heritage but also its spirit of togetherness.
In the twilight shadows of Michoacán, as the aroma of Carnitas permeates the air, one can taste the essence of a region that has perfected the art of transforming humble ingredients into a culinary masterpiece. The legacy of Michoacán's Carnitas, crafted from pork brisket and rib tips, is an enduring homage to the intersection of tradition, innovation, and the boundless beauty of Mexican gastronomy.
RECIPE
Marinade – 3 to 4 hours
Prep – 15 min
Cooking Time – 15 min Serves 6-8
Ingredients
4 pork spare ribs (cut off brisket and rib tips – see pictures. Save St Louis ribs for BBQ rib recipe)
4 limes
Red Fajita Seasoning (El Venado brand Fajita Sazon Roja)
Pineapple juice
1 stick sweet cream butter (cut into 1 inch chunks)
gallon size Ziploc bags
medium size foil pan
Lump charcoal
Pecan chunks
Sides
sour cream
grated cheddar cheese
1 head of cilantro cleaned and chopped pico de gillo (see recipe)
flour and/or corn tortillas
Instructions
1. Marinade
In a large Ziploc bags, add pork briskets and rib tips, Red Fajita Seasoning (enough to coat the steaks) and pour in the pineapple juice. Be careful to balance the sweetness of the pineapple juice with the salty/spicy mixture of the spices. Rub in the marinade so all of the pork has a nice red look to them without too much excess juice. Mix should stick to the meat. Place into the refrigerator 3 to 4 hours then discard the marinade. Cut limes in half for squeezing onto steaks as they cook.
2. Prep and Grilling instructions
Get your charcoal grill to 225 degrees and add 3-4 chunks of pecan wood. Smoke the pork briskets and rib tips for 2-3 hours. Remove from grill and take to a cutting board, ut out bones and cartilage into ½ inch chunks of meat and
place into foil pan. Discard bones and cartilage. Squeeze on lime juice, sprinkle Fajita Sazon Roja seasoning and add butter. Stir to combine. Place foil pan back onto grill for 45 minutes or until done shaking every 15 minutes.
Remove, cover in foil and let sit 15 minutes.
3. Plate
Grab a tortilla, add carnitas and desired sides and eat!