Carnitas Tacos with Lady Sourmouth Kombucha
Carnitas Tacos with Lady Sourmouth Kombucha
Who doesn't love a taco? Tender meat with crisp edges, something bright to cut the richness, and a soft tortilla to hold it all together, perfect for sharing with friends or just devouring on a Friday evening. In this version, we take the classic carnitas and give it a twist: a slow braise in Monty Booch’s Lady Sourmouth kombucha. The kombucha’s natural acidity and subtle fruitiness bring a lightness to the pork, balancing out its deep savoury flavour. Finished on the stovetop until caramelised and slightly crisp, these carnitas are perfect wrapped in warm tortillas and topped with fresh herbs, lime, and crunch. It’s a taco that respects tradition but isn’t afraid to play with it.
Time: Approximately 5-6 hours
Serves: 6 to 8 tacos
Ingredients
Carnitas
- 1.4 kg boneless pork shoulder, cut into 5–7 cm chunks
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 4 garlic cloves, minced
- 1 medium yellow onion, thinly sliced
- 1 bottle (330ml) Monty Booch Lady Sourmouth kombucha
- 120 ml fresh orange juice (about 1 large orange)
- 1 litre chicken stock
- 1 teaspoon smoked paprika or chipotle powder
- 2 bay leaves
- 1 tablespoon neutral oil (e.g., sunflower or vegetable oil)
For Serving
- Corn tortillas, warmed
- Chopped white onion
- Fresh coriander (cilantro), chopped
- Lime wedges
- Radish slices
- Avocado or guacamole
Instructions
- Preheat your oven to 150°C (130°C fan-assisted).
- Heat a cast-iron casserole or Dutch oven on the stove over medium-high heat. Add oil and sear pork chunks in batches until browned on all sides. Set aside.
- Reduce heat to medium. Add sliced onion and garlic to the same pan and cook for 2–3 minutes until softened.
- Return the pork to the pot. Add the kombucha, orange juice, chicken stock, cumin, oregano, bay leaves, paprika (if using), salt, and pepper. Stir to combine.
- Bring the liquid to a gentle boil over medium heat, uncovered.
- Once boiling, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
- Braise in the oven for 4 to 5 hours, or until the pork is fork-tender and easily shredded.
- Remove the lid and return the pot to the stovetop. Set the heat to medium-high to reduce the remaining liquid. Stir frequently to prevent burning.
- As the liquid reduces and the pork begins to caramelise, gently press the meat into the pan to develop crispy edges. Turn and crisp to your preference.
- Serve the crispy carnitas in warm tortillas. Top with onion, coriander, radish, avocado, and a squeeze of lime juice.
Pair with a chilled bottle of Lady Sourmouth Kombucha
