Firecracker Carnitas Tacos

Allergens

Dairy (Cotija Cheese)

Ingredients

• 4 lbs pork shoulder, cut into 1
• inch cubes 2 cups orange juice 1 cup lime juice 1/2 cup tequila 1/4 cup adobo sauce from canned chipotles in adobe 2 tablespoons ground cumin 2 tablespoons paprika 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon oregano 3 cloves garlic, minced 8 corn tortillas Garnish: thinly sliced red onion, chopped cilantro, diced tomatoes, crumbled cotija cheese, and lime wedges

Instructions

1. In a large bowl, combine pork shoulder, orange juice, lime juice, tequila, adobo sauce, cumin, paprika, salt, black pepper, oregano, and garlic. Mix well and let marinate for 2 hours or overnight for more flavor development.
2. Preheat a large skillet or griddle to medium high heat. Remove pork from marinade, letting excess liquid drip off. Sear the pork in batches, allowing a beautiful crust to form on all sides. Transfer seared pork to a slow cooker.
3. Pour remaining marinade into slow cooker and cook on low for 8 hours or high for 4 hours until tender and easily shreddable.
4. Remove pork from slow cooker, shred with two forks, and return to the sauce in the slow cooker. Toss to combine.
5. Warm tortillas in a dry skillet or on a griddle, about 20 30 seconds per side until soft and slightly charred.
6. Assemble tacos by layering shredded pork, sliced red onion, chopped cilantro, diced tomatoes, crumbled cotija cheese, and a squeeze of lime juice.

Chef’s Insight

This dish takes inspiration from the famous Los Angeles street food scene and puts a unique twist on traditional carnitas.

Notes

This recipe makes a generous amount of carnitas filling, so feel free to double the number of tortillas or use leftovers for burritos, taco salads, or enchiladas.