Festival Classic Lunch: Street Taco-style Carnitas

Allergens

Dairy (Optional - Queso Fresco), Gluten (Corn Tortillas contain trace amounts of gluten)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 2 cups orange juice
• 1 cup lime juice
• 1/2 cup brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 large onion, thinly sliced
• 6 cloves garlic, minced
• 12 corn tortillas
• Your favorite taco toppings: diced onions, cilantro, lime wedges, avocado, and queso fresco

Instructions

1. In a large saucepan or Dutch oven, combine pork cubes, orange juice, lime juice, brown sugar, cumin, paprika, chili powder, salt, black pepper, and optional cayenne pepper. Stir well to coat the pork evenly with the seasoning mixture.
2. Bring the mixture to a boil over medium high heat, then reduce heat to low and let it simmer, covered, for
3. 5 to 2 hours or until the pork is tender and easily shreds with a fork. Stir occasionally to prevent sticking.
4. Once the pork is cooked, use a slotted spoon to transfer it to a cutting board, leaving behind some liquid in the saucepan. Shred the pork using two forks, then return it to the saucepan and mix well with the juices.
5. Heat a large skillet or griddle over medium heat. Warm the tortillas on both sides until they start to puff up slightly, about 15 30 seconds per side. Keep them wrapped in a clean towel to stay warm while you assemble the tacos.
6. To serve, place two warmed tortillas on each plate, top with shredded carnitas and your choice of toppings. Enjoy the sizzling, smoky flavors of this unforgettable Festival Classic Lunch!

Chef’s Insight

Don't be afraid to experiment with different spices or toppings to create your own unique twist on this classic street taco-style carnitas recipe!

Notes

Adjust the heat level by adding more or less cayenne pepper to suit your taste.