Pork Shank Carnitas Platter

With Pickled Vegetables and Homemade Salsa

$14.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

A note about serious food allergies

Carnitas literally means "little meats" in Spanish, but there's nothing little about the flavors of this meal. Traditionally served family style, this dish of warm tortillas filled with perfectly tender shredded, seasoned pork shank topped off with fresh tomato salsa is just the thing to bring the family together. You can talk about your day, or the weather, or politics, but with a meal this good you'll be hard-pressed not to talk with your mouth full.

In Your Box (serves 2)

  • 12 6" Corn Tortillas
  • 2 Roma Tomatoes
  • 1 Jalapeño Pepper
  • 1 Red Onion
  • 3 Cilantro Sprigs
  • 1 Lime
  • 1½ oz. Radishes
  • 1 Sous Vide Pork Shank
  • 2 Tbsp. Home Chef Carnitas Spice Blend
  • 3 fl. oz. Seasoned Rice Vinegar
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    959
  • Carbohydrates
    91g
  • Fat
    30g
  • Protein
    87g
  • Sodium
    1947mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Pot
  • 1 Small Bowl
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Quarter 4 corn tortillas. Cut Roma tomatoes into ¼" dice. Stem jalapeño, discard seeds, and slice into thin strips (julienne). Peel and halve red onion. Cut into ¼" dice. Stem and coarsely chop cilantro. Zest lime, cut in half, and juice. Slice radish into thin rounds. Remove pork shank from packaging and discard packaging. Remove meat from bone into a medium mixing bowl. You can include the gelatinized meat juices for extra flavor. Using forks, shred meat into bite-sized pieces, then add carnitas seasoning blend to bowl and mix thoroughly.

  • Step 2 - Make the Chips
    2

    Make the Chips

    Place quartered tortillas on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Bake 8-10 minutes, or until chips become crispy. Remove from oven and set aside. Leave oven on for warming remaining tortillas.

  • Step 3 - Pickle the Veggies
    3

    Pickle the Veggies

    Bring a small pot with seasoned rice vinegar, a pinch of salt, and 2 Tbsp. water to a boil over high heat. Add jalapeño and radishes and cook 1 minute. Remove from heat and set aside to pickle for at least 10 minutes. Season with a pinch of pepper. Drain pickled vegetables before serving.

  • Step 4 - Make the Salsa
    4

    Make the Salsa

    In a small bowl, combine diced Roma tomatoes, half the lime zest, red onion (to taste), cilantro (reserving a bit for garnish), 2 tsp. lime juice, and a pinch of salt and pepper. Mix and place in refrigerator until ready to plate.

  • Step 5 - Cook Carnitas and Warm Tortillas
    5

    Cook Carnitas and Warm Tortillas

    Wrap remaining tortillas in a foil packet and set directly on oven rack for 5-10 minutes. Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat and add seasoned meat to pan. If using a medium non-stick pan, work in batches to avoid overcrowding. Allow to cook undisturbed for 5 minutes, or until meat is crisp and lightly brown. Stir meat and cook an additional 5 minutes until a minimum internal temperature of 165 degrees is reached.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Garnish sour cream with remaining lime zest. Place carnitas on a large platter along with pickled veggies and garnish with remaining cilantro. Serve carnitas with warmed tortillas, sour cream, chips, and salsa. Build your own tacos by heaping any or all of the above onto tortillas, and enjoy!