The first thing I do when I arrive in Mexico City is hit the nearest taco stand and order dos tacos de carnitas, por favor. This isn’t just any slow-cooked pork; it’s pork shoulder slowly simmered—no, confited—in rendered fat until the meat is practically falling apart, then fried into crisp golden bits known as carnitas (“little meats”). As much as I love that first bite off a paper plate on the sidewalk, tacos de carnitas are even more special in my home kitchen. After all, carnitas are made to serve a crowd—whether that’s a line stretching down the block or a group of hungry friends gathering around a big ol’ pot of just-fried pork, clamoring for more tortillas. Braising the carnitas is a pretty hands-off process, which gives you time to pull together a trio of salsas and a pineapple-hibiscus cocktail. Because what kind of party would this be without tequila?
Double-Pork Carnitas
Green Pico de Gallo
Roasted Tomato-Cashew Salsa
Habanero Jam
Horchata Semifreddo
Pineapple-Hibiscus Cocktail
Up to 3 Days Ahead: Braise the Double-Pork Carnitas; cover and chill in the braising liquid and rendered fat. The flavor gets better with time.
1 Day Ahead: Make and freeze the Horchata Semifreddo; make the caramel kamut and store airtight between layers of paper towels at room temperature to keep it crispy.
The Day Of: Make the Pineapple-Hibiscus Cocktail. Prep toppings for the tacos.
Up to 2 Hours Out: Fry the carnitas; hold in a bowl with ½ cup of warm chicken stock, wrapped tightly with foil. Assemble Green Pico de Gallo. Take out other salsas to come to room temp.
Game Time: Heat tortillas on a griddle or skillet; reheat carnitas in a 200° oven.
