Recipe

Pulled Pork Carnitas and Corn Tacos

with Boursin Garlic & Herbs Cheese

Corn tacos filled with tender and juicy carnitas, an array of festive toppings and finished with a generous helping of crumbled Boursin.

View the Ingredients List

Level medium
Prep time 30 MIN
Cook time 9.5 HOURS
Total time 10 HOURS

Directions

Your Turn To Create

For Carnitas

To be prepared the day before because of the long cooking time (7 hours at low temperature for an extra melty resulting texture...)

Preheat the oven at 140°C.
Peel and chop the onions.
Colour all the sides of the meat in olive oil (in a casserole dish that can go in the oven).
Add the onions.
In a bowl, mix the BBQ sauce, the ketchup and the soy sauce.
Add the mix to 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 approx. one an hour.
Turn off and let it cool down.
The next day, cook again for a further 2h30 approx.
Once cooked, fray the meat using a fork!

For Tacos

Reheat the tacos in the microwave, a frying pan, a steamer or even better, a pancake machine you can place in the centre of the table.
Place all the ingredients delicately in small containers on the table so everyone can make their own tacos.
The additional finishing smooth and gourmet touch is adding Boursin Crumbly on your tacos once filled!
You can enhance the ingredients suggested for this recipe and add more vegetables and raw vegetables (cucumber, corn, white onions, cumin, chillies, etc.)

Tip

Anti Food Waste Tip: If you still have some Tacos, you can re-use them for your next day's breakfast.

Serves 6

24 small corn tacos
4 avocadoes
1 bunch of coriander
4 limes
3 red onions
5 tomatoes or two dozen cherry tomatoes
6 Padron peppers
150 g Boursin Garlic & Herbs
1 shoulder of pork (1.8 kg): bones and fat!
2 onions
5 teaspoons of BBQ sauce
3 teaspoons of ketchup
1 table spoon of soy sauce
100 ml of water

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