5 cups all-purpose flour1 tsp. kosher salt2 tsp. baking powder4 Tbsp. vegetable shortening2 Tbsp. olive oil1 1/4 cup warm waterIn a large bowl combine flour, salt and baking powder. Add the shortening and olive oil cutting it into the flour mixture with a pastry blender or fork.Slowly add the warm water until the dough comes together to form a ball. Knead for a few minutes.Cover with plastic wrap and set aside for 30 minutes.Preheat a cast iron skillet over medium-high heat.Form golf-sized balls from dough. Use a tortilla press or a well-floured rolling pin and board to form tortillas. They should be pretty thin.Place the tortillas, one at a time, onto the preheated skillet. Turn every 15-20 seconds until sides start to bubble and brown slightly.Remove to a plate and cover with a clean kitchen towel to keep the tortillas warm and pliable.Repeat with remaining dough.Tortillas can be made ahead and stored in a plastic food bag. They can also be frozen.
One 4.5 lb boneless pork picnic roast4 slices bacon1 medium onion, coarsely chopped3 cloves garlic, peeled & crushed 1 1/2 tsp. Kosher salt2 tsp. roasted ground cumin1 tsp. oreganoJuice of 1 limeJuice of 1 lemon1 3/4 cups waterAdjust oven rack to lower third and preheat oven to 300Â°.Trim off some of the excess fat from the roast and cut into large 2â€ cubes.In a medium Dutch oven or a 6-qt. oven safe stockpot over medium-high heat, brown the bacon rendering the fat. When the bacon has browned, add the onion and garlic cloves and cook to sweat for 3 minutes over medium-low heat.Add the pork and the remaining ingredients to the pot. Bring to a simmer over medium-high heat. Remove from heat, cover and place in oven.Cook stirring every 1/2 hour until pork shreds easily with a fork, about 3 hours.Remove the pork from the stockpot and set aside. Strain the remaining liquid removing solids and fat. Set aside.When pork has cooled, shred with forks removing excess fat. Place the shredded pork into the emptied pot and add some of the strained broth to moisten. Place over low heat and heat through.Serve the carnitas with tortillas, rice, black beans, salsa and sour cream.
3 medium hot house tomatoes, chopped1/4 large red onion, minced1 medium jalapeno, minced2 Tbsp. finely chopped cilantroJuice of 1/2 lime1/2 tsp. kosher saltCombine all ingredients in a medium bowl. Cover and refrigerate overnight.