Ultimate Tex-Mex Cookout Dinner: Smoky Carnitas Tacos and El Diablo Chili

Allergens

Dairy (cotija cheese)

Ingredients

• 3 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/2 cup apple cider vinegar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 2 cups canned tomatoes, diced
• 2 jalapeños, chopped
• 1 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 2 tablespoons chili powder (for el diablo)
• 1 teaspoon smoked paprika (for el diablo)
• 1 teaspoon ground cumin (for el diablo)
• 1 teaspoon salt (for el diablo)
• 30 corn tortillas, warmed
• 2 cups lettuce, shredded
• 1 cup cotija cheese, crumbled
• 1 avocado, diced
• Lime wedges
• Chopped cilantro

Instructions

1. In a large Dutch oven or slow cooker, combine pork shoulder, orange juice, lime juice, apple cider vinegar, chili powder, cumin, paprika, salt, black pepper, and dried oregano. If using a slow cooker, cover and cook on low for 8 hours if using a Dutch oven, cover and simmer for 6 hours.
2. In another pot, combine chicken broth, tomatoes, jalapeños, yellow onion, and garlic. Bring to a boil, then reduce heat and let it simmer for about 30 minutes. Add black beans, chili powder, smoked paprika, ground cumin, and salt, stirring well.
3. Once the pork is tender, shred it using two forks and return to the liquid. Cook further if needed until the meat is crispy on the edges. Keep warm.
4. Assemble tacos by placing a generous portion of carnitas in each tortilla. Top with lettuce, cotija cheese, avocado, lime wedges, and cilantro. Serve el diablo chili on the side for added heat.

Chef’s Insight

Use fresh jalapeños for the best flavor in the chili, and don't be afraid to adjust the heat levels according to personal preference.

Notes

To achieve the perfect balance of flavors, add the chili powder and spices gradually, tasting as you go along.