Homemade carnitas are how we like to celebrate Cinco de Maya at home with family and friends every year. Low and slow braised pork shoulder with the surprise addition of pork belly give this recipe a special richness unlike any other. Of course, our party isn’t complete with the MB Mezcal Margarita http://www.edibleculture.net/blog/mb-mezcal-margarita-3 that is perfect with our slightly spicy east meets west Green Curry Carnitas Tacos finished with cilantro, chopped onions, lime, and Blue Elephant Green Curry sauce.

Cinco de Mayo, or the fifth of May, isn’t actually the holiday to celebrate Mexico’s independence (a common misconception) but rather one that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. The day, which falls on Wednesday, May 5 in 2021, is also known as Battle of Puebla Day. I’ve always found it interesting that the holiday isn’t celebrated in Mexico as much as it is in the United States, a commemorative vessel Mexican Americans use to celebrate their own important culture and heritage.

I devised the addition of Blue Elephant Green Curry as a final technique during the preparation of this recipe because of the wonderful similarities that we find in Thai and Mexican cooking. Lime, fresh herbs, and delicate heat attach themselves to the wonderfully buttery, rich pork…miraculously, the symbiotic relationship between both culinary archetypes yield something singular and delicious; and although both stand alone beautifully, together the end product is nothing short of culinary nirvana.

I love the edible culture of both Mexico and Thailand; and their connection together, albeit seemingly worlds apart, creates something quite brilliant in this very special and unique recipe.

Green Curry Carnitas Tacos

Serves 8 to 10 | Prep: 15 minutes | Cook: 2 1/2 hours

INGREDIENTS

CARNITAS

3 pounds pork shoulder, cut into 2” pieces

1 pound pork belly, cut into 1” pieces

1 yellow onion, chopped

2 cups chicken stock

3 bay leaves

2 bunches fresh thyme leaves

2 cloves fresh garlic, peeled

salt and pepper

1 10.6 ounce pouch Blue Elephant Green Curry Sauce

FOR SERVING

Warm corn tortillas, chopped white onions, lime, cotija cheese, and fresh cilantro

TECHNIQUE

Combine pork shoulder, pork belly, stock, bay leaves, thyme leaves, garlic, salt, and pepper in a large heavy pot; cover and bring to a hard boil over medium heat. Reduce heat and simmer until shoulder and belly is tender, approximately 2 to 3 hours. Uncover; continue to simmer for about 15 minutes, or until moist liquid is cooked out.

Transfer half of pork and pan juices to a large skillet, add half of the Blue Elephant Green Curry Sauce, and cook over high until all liquid evaporates and pork begins to sizzle. Fry and sear while pressing on pork with a wooden spoon or fork to shred, until browned and just beginning to crisp, should take about 10 minutes. The pork should be shredded and appropriate size for tacos. Remove shredded pork, cover and keep warm; then repeat process with the remaining braised meat.

Serve Green Curry carnitas with tortillas, onion, limes, cotija cheese, and cilantro.

Time an issue? BLUE ELEPHANT Premium Green Curry is also a great product for those busy weeknights for when there’s little or no time for dinner. Preparation is easy as 1, 2, 3!

1) In a saucepan, add 1 pouch (10.6 oz.) of curry sauce and 1/2 cup of water. Bring to a boil.

2) Awesome all by itself, or simply add diced chicken breast (12 oz.) or any protein of your choice. (and more vegetables if you desire). Simmer until protein is cooked completely.

3) Serve with Blue Elephant Jasmine Rice. Enjoy.

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