Steak & Crispy Carnitas TacosSmoked and fried? Yes, please!
FOR PORK: 7 lbs. bone-in pork butt 7oz. sweetened condensed milk 7.5 oz. Cola 1 yellow onion, peeled & cut in half 1 head garlic, most of paper removed and 1/3 top cut to expose bulbs 2 TBSP. Gusto’s Chipotle Fajita spice mix (+1 TBSP. for crisping) 2 TBSP. kosher salt 2 Bay leaves Water FOR STEAK: 1 lb. top sirloin (about 1” thick) 2TBSP. olive oil Juice of ½ lime 1-2 TBSP. Gusto’s East Texas rub FIXINGS: Pico de Gallo Sour Cream Spicy Queso Cilantro, chopped Red onions, minced Lime wedges |
|
DIRECTIONS:
For the Steak: Whisk together olive oil, lime juice and East Texas rub in a small bowl. Place steak in a resealable bag and pour oil mixture into bag, on top of the steak. Seal the bag and massage the mixture into the steak. Place bagged steak in the refrigerator for at least 8 hours.
For the Pork: Cut the pork into 4-5” chunks and place into large stock pot along with the pork bone. Sprinkle in kosher salt and Fajita spices. Place onion halves, garlic head and bay leaves into the pot and pour in sweetened condensed milk and cola. Fill pot with water about 2/3 up the sides of the pork. Give all a good stir, bring liquid to slight boil and reduce heat to simmer. Cover pot and simmer for 2-3 hours, stirring several times. Pork will be ready when it easily falls apart with a fork.
With tongs carefully pull the cooked pork (only) out of the pot, place on large plate and loosely tent with tinfoil. At this point, take the steak out of the refrigerator and allow to come to room temperature (about 20 minutes) while you prepare/gather your fixings and separate the pork. To separate the pork, use tongs to pinch off 1-2” pieces (no need to shred).
Preheat oven to broil. Place cast iron pan in the oven to heat.
Wipe excess spices from steak and sprinkle one side with olive oil. ***Use oven mitts*** to pull out oven rack with heated pan
With tongs and wearing oven mitts, carefully place the steak in the preheated cast iron pan and broil for 3 minutes. Turn the oven to 500°F, turn the steak over and cook for 3-4 minutes. In the meantime, heat a stovetop eye to medium-high heat. Place cooked steak on a plate and tent loosely with tinfoil while you crisp the pork.
After you plate and tent the steak, scrape some of the brown bits out of the cast iron pan, pour in 1TBSP. olive oil and quickly crisp 1-2lbs. of pork on the stovetop with a sprinkling of Chipotle spices mixed in, 2-3 minutes, stirring a couple of times to make sure all pieces get nice and crispy. The pork should be so tender that it will somewhat shred itself!
Dress the tacos however you like! We made one taco with steak, queso, pico and red onions; and the crispy pork with sour cream and pico.
You will have plenty of pork leftovers! Make burritos, turkey chili, more tacos, or even a Cuban-type sandwich!
For the Steak: Whisk together olive oil, lime juice and East Texas rub in a small bowl. Place steak in a resealable bag and pour oil mixture into bag, on top of the steak. Seal the bag and massage the mixture into the steak. Place bagged steak in the refrigerator for at least 8 hours.
For the Pork: Cut the pork into 4-5” chunks and place into large stock pot along with the pork bone. Sprinkle in kosher salt and Fajita spices. Place onion halves, garlic head and bay leaves into the pot and pour in sweetened condensed milk and cola. Fill pot with water about 2/3 up the sides of the pork. Give all a good stir, bring liquid to slight boil and reduce heat to simmer. Cover pot and simmer for 2-3 hours, stirring several times. Pork will be ready when it easily falls apart with a fork.
With tongs carefully pull the cooked pork (only) out of the pot, place on large plate and loosely tent with tinfoil. At this point, take the steak out of the refrigerator and allow to come to room temperature (about 20 minutes) while you prepare/gather your fixings and separate the pork. To separate the pork, use tongs to pinch off 1-2” pieces (no need to shred).
Preheat oven to broil. Place cast iron pan in the oven to heat.
Wipe excess spices from steak and sprinkle one side with olive oil. ***Use oven mitts*** to pull out oven rack with heated pan
With tongs and wearing oven mitts, carefully place the steak in the preheated cast iron pan and broil for 3 minutes. Turn the oven to 500°F, turn the steak over and cook for 3-4 minutes. In the meantime, heat a stovetop eye to medium-high heat. Place cooked steak on a plate and tent loosely with tinfoil while you crisp the pork.
After you plate and tent the steak, scrape some of the brown bits out of the cast iron pan, pour in 1TBSP. olive oil and quickly crisp 1-2lbs. of pork on the stovetop with a sprinkling of Chipotle spices mixed in, 2-3 minutes, stirring a couple of times to make sure all pieces get nice and crispy. The pork should be so tender that it will somewhat shred itself!
Dress the tacos however you like! We made one taco with steak, queso, pico and red onions; and the crispy pork with sour cream and pico.
You will have plenty of pork leftovers! Make burritos, turkey chili, more tacos, or even a Cuban-type sandwich!
