Smoky Mountain Street Carnitas Tacos

Allergens

Dairy (cotija cheese), Gluten (in tortillas)

Ingredients

• 5 lbs pork shoulder
• 1/4 cup kosher salt
• 2 tablespoons ground black pepper
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups apple juice
• 3 cups chicken broth
• 24 corn tortillas
• 4 cups shredded lettuce
• 2 cups crumbled cotija cheese
• 2 cups tomatillo salsa
• 2 cups pickled red onions
• 1 cup fresh cilantro leaves
• 8 limes, cut into wedges

Instructions

1. In a small bowl, mix together salt, pepper, smoked paprika, ground cumin, coriander, garlic powder, and onion powder. Rub the spice mixture evenly onto the pork shoulder.
2. In a large pot or Dutch oven, combine apple juice, chicken broth, and pork shoulder. Bring to a simmer over medium heat, then reduce the heat to low and cook for 3 hours or until the pork is tender and easily shreds with a fork. Remove from heat and let it rest until cool enough to handle.
3. Shred the pork using two forks, discarding any excess fat. Heat a large skillet over medium high heat and add the shredded pork, stirring occasionally until heated through and slightly crispy on the edges.

Chef’s Insight

To elevate the dish even further, serve carnitas tacos in mini street taco-sized corn tortillas, which are slightly thicker and sturdier, allowing for more fillings without breaking apart.

Notes

To intensify the smoke flavor, add a few drops of liquid smoke to the pork mixture during cooking.