I slow roasted a pork shoulder last fall. It was huge and I split it into two preparations. One was with Italian-style seasoning and the other prepping it for carnitas. Throw the braised pork into containers and freeze. From there, the sky’s the limit!
Flash forward and you’ve pulled your braised pork out. Now the fun begins. I’ve had a tortilla press for years and NEVER used it. Not sure why. It wasn’t fear. It wasn’t a time constraint. So, no more excuses, I brought the tortilla press out and got to work!
Prepare masa dough as directed by King Arthur Flour. No need to alter a tested and perfected recipe. Once the dough was prepared, making the tortillas is easy. Simply roll into balls, press, and bake on a comal. If you don’t have a comal, use a cast iron skillet. If you want to get one, Milk Street Kitchen does a great job curating and sourcing quality product! Here are my masa dough balls waiting to be pressed.
Once your tortillas are made, finishing your carnitas is an easy task.
- Begin broiling your braised pork. I like to broil with some thinly sliced white onion and fresh (never canned!) pineapple chunks. Get a really good char on your pork and then pull it apart and set aside.
- Top tortillas with your pork, pickled onions, thinly shredded cabbage, and some great Cotija cheese.
- Eat and repeat!
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