Copycat Street-Side BBQ Pork Carnitas Tacos

Allergens

Gluten (in some tortillas), Dairy (Queso Fresco cheese)

Ingredients

• 3 lbs boneless pork shoulder
• 2 cups orange juice
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 4 tsp kosher salt, divided
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 12 small corn tortillas
• 1 cup pickled red onions
• 1/2 cup fresh cilantro, chopped
• 1/2 cup Queso Fresco cheese, crumbled
• 2 limes, cut into wedges

Instructions

1. In a large slow cooker, combine the pork shoulder, orange juice, chicken broth, apple cider vinegar, and 3 tsp of kosher salt. Add the cumin, smoked paprika, black pepper, coriander, and cayenne pepper. Stir well to coat the pork evenly with the spices.
2. Cook on low for 8 hours or high for 4 5 hours until the pork is tender and pulls apart easily. Remove from the slow cooker and shred using two forks.
3. In a large skillet over medium heat, cook the shredded pork until crispy and golden brown. Transfer back to the slow cooker and keep warm on low until ready to serve.
4. Warm the corn tortillas in a dry skillet or on a griddle. Assemble tacos with shredded pork, pickled red onions, cilantro, Queso Fresco cheese, and a squeeze of lime wedge. Serve immediately.

Chef’s Insight

The secret to tender, juicy carnitas is slow-cooking the pork shoulder until it falls apart easily. Don't be afraid to adjust the spice levels to your preference!

Notes

This recipe makes a generous amount of carnitas, so feel free to double the tortilla count for guests who can't resist seconds!