Smoky Chipotle Carnitas Street Tacos

Allergens

Dairy (Cotija Cheese), Soy (if using a soy-based adobo sauce)

Ingredients

• 3 pounds pork shoulder, cut into 1
• inch cubes
• 2 cups orange juice
• 1 cup chicken broth
• 4 chipotle peppers in adobo sauce, canned
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 corn tortillas
• 1 medium white onion, thinly sliced
• 1 cup shredded lettuce
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a large pot, combine the pork cubes, orange juice, chicken broth, chipotle peppers with adobo sauce, ground cumin, paprika, dried oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 2 hours or until the pork is tender and easily shreds with a fork.
2. Preheat your grill to medium high heat. Remove the pork from the pot, shred it with two forks, and discard any excess fat. Add the shredded pork back into the pot and mix well.
3. Place the pot on the preheated grill and cook for 15 minutes or until the flavors meld and the liquid reduces slightly.
4. Assemble your tacos by placing a portion of carnitas, onion slices, lettuce, crumbled cotija cheese, and chopped cilantro onto each tortilla. Serve with lime wedges on the side for added zest.

Chef’s Insight

To intensify the smoky flavor, add a pinch of smoked paprika to the seasoning mix.

Notes

This recipe is perfect for a dinner party or a family gathering.