Festival Carnitas Tacos

Allergens

Dairy, Gluten

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 cups chicken broth
• 2 tablespoons vegetable oil
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded iceberg lettuce
• 1/2 cup fresh pico de gallo
• 1/2 cup crumbled queso fresco
• Lime wedges, for serving

Instructions

1. In a large pot, combine the pork shoulder, chicken broth, and enough water to cover the meat. Bring to a boil, then reduce heat and simmer for 1 hour until the pork is tender. Remove from heat and let cool. Once cooled, shred the pork and set aside.
2. In a large skillet, heat the vegetable oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the cumin, smoked paprika, ground coriander, salt, and pepper, and cook for another minute.
3. Add the shredded pork to the skillet and stir well to combine. Cook for 5 7 minutes, until the pork is heated through and has absorbed the flavors. Remove from heat and keep warm.
4. Warm the corn tortillas in a dry pan or on a griddle for about 30 seconds per side. Assemble the tacos by placing a generous scoop of carnitas, lettuce, pico de gallo, and queso fresco on each tortilla. Serve with lime wedges on the side.

Chef’s Insight

To add a spicy kick, include some pickled jalapeños or chopped fresh cilantro.

Notes

Serve with refried beans and Spanish rice for a complete meal.