Firecracker Carnitas Street Tacos

Allergens

Gluten, Dairy

Ingredients

• 3 lb pork shoulder, cut into 1
• inch cubes 1/2 cup orange juice 1/2 cup lime juice 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 teaspoon ground coriander 1 teaspoon chipotle powder 1 teaspoon salt 1/2 teaspoon black pepper 12 small corn tortillas, warmed 1 cup shredded cabbage 1/2 cup chopped cilantro 1/2 cup pico de gallo 1/2 cup crumbled cotija cheese 1 avocado, sliced

Instructions

1. In a large bowl, combine the pork shoulder with orange juice, lime juice, cumin, smoked paprika, ground coriander, chipotle powder, salt, and black pepper. Mix well and let marinate for at least 4 hours or overnight for best results.
2. Preheat a large cast iron skillet or grill pan over medium high heat. Add the marinated pork in a single layer and cook for 5 minutes per side, or until browned and slightly charred. Transfer to a slow cooker and cook on low for 6 hours or until the meat is tender and easily shreds with a fork.
3. Shred the cooked pork and mix it back into the sauce in the slow cooker.
4. To assemble the tacos, layer two tortillas per serving, top with shredded carnitas, and then add desired toppings like cabbage, cilantro, pico de gallo, cotija cheese, and avocado slices. Serve immediately.

Chef’s Insight

This dish is inspired by the vibrant flavors of Mexican street food, with a twist of firecracker spice to create an unforgettable experience.

Notes

This recipe is perfect for a crowd, and can be easily scaled up or down.