I have been working my way through Sam Kass’s Cookbook Eat a Little Better and have to say it is pretty darn good!  A family favorite has been his Roasted Pork recipe. Start with a nice 5-6 pound pork shoulder and slow roast it in the oven for 5 hours.  You are rewarded with a beautiful mahogany colored, crispy on the outside, meltingly tender on the inside, hunk of deliciousness.  Yum.

But as delicious as it is, IT IS STILL A WHOLE LOTTA PORK.

And as much as I enjoyed standing at my kitchen counter and pulling shreds of warm, succulent, salty pork off the roast and popping them in my mouth, I hardly made a dent.

Variations on a Pork Roast to the Rescue.

First on the list…TACOS

THE HISTORY OF TACOS by 3Jamigos

1960s: Taco shells out of a box-the equivalent of Chinese chow mein noodles out of a can (I can’t even), ground beef with tomato sauce, Lawry’s Taco Seasonings packet, iceberg lettuce, shredded yellow cheese, and tomatoes. They were good when I was a kid, now-not so much.  The perils of growing up.

1970s: Tex-Mex Tacos:  Visited San Antonio and had a Puffy Taco Moment. OMG! How can a taco shell be crispy and soft at the same time? Another, please.

1980s: Tacos in Mexico City: Tacos come on a plate with soft corn tortillas and toppings piled on top.  A sprinkle of onions and cilantro, splash of salsa. #SoDamnDelicious. Mom and I sneak off the tour bus to eat tacos…..#RealTacos

1980s:  I’ll take 2 1980s and skip the 1990s.  Roadtrip to San Felipe and Ensenada.  First stop: Buy a six-pack of Coronas and head for the nearest taco stand then head to beach.  Freshly caught fish or shrimp, batter-fried, tossed in a soft tortilla with cabbage, salsa and crema…3 for a dollar.  I have died and gone to seafood taco heaven.

2000s: Live and Eat in LA:  Just about to order Lengua and Carne Asada tacos from fav Taco truck (cheap and open “All Night Long”, props to Lionel Ritchie)when… Wait, there’s a crazy ass long line at that truck over there called Kogi Truck, let’s check it out. Korean BBQ Tacos?!  Mind blown.

2010: Kids work health fair at local church.  After service, Carne Asada Tacos served fresh off the grill for 1.00 a piece.  Kids (3 of them) eat 26 tacos.  The next year the tacos go up to 1.50!  La Vic’s Orange Sauce, say no more.

2018:  Villa Moreliana in LA Grand Central Market 1.75 per taco.  My favorite, Mixed Carnitas Taco.  Comes with shredded pork, tongue, snout, trotter, and chicharrones.  Go. Now. Eat.

NopalitoSF  Carnitas tacos in a hipster setting near Divisadero Street, $14.50,  Really? Afraid so. But damn, they are good.

Making my own with Sam Kass’s Roasted Pork Shoulder and homemade salsa.   #SoDamnDelicious #EatAtHome #AsManyTacosAsIWant

Make your own tortillas too! Easy flour tortillas or corn tortillas from King Arthur Baking.

Print Pin

Let’s “Taco Bout” It Carnitas Tacos

Ingredients

• Slow Roasted Pork
• Corn Tortillas Trader Joes makes a nice corn tortilla or La Tortilla Factory has a nice corn & Wheat handmade tortilla

Toppings: Put them all out or keep it real with onions, cilantro and lime wedges

• shredded cabbage
• chopped white onions or red onions Soak in cold water to mellow onion
• Cilantro
• Avocado slices
• Pico de gallo
• Your favorite salsa or try the easy homemade salsa on my blog

Instructions

• Shred 1-2 cups of roasted pork. To crisp the edges and reheat pork, place shredded meat in a saute' pan with 1-2 tablespoon of oil until heated thru and crispy on the edges. Transfer to warm plate.
• Heat tortillas. Put different toppings out and let people go crazy.
• Allow everyone to make their own tacos.
• #TacoTime