Blazing Chipotle-Rubbed Carnitas Tacos

Allergens

Gluten (in some corn tortillas), dairy (cotija cheese)

Ingredients

• 2 lbs boneless pork shoulder
• 3 tbsp chipotle chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded lettuce
• 1 ripe avocado, sliced
• 1 cup fresh pico de gallo
• 1 lime, cut into wedges
• 1/2 cup crumbled cotija cheese

Instructions

1. In a small bowl, mix together the chipotle chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper to create the rub.
2. Pat the pork shoulder dry with paper towels and then rub the seasoning mixture evenly over all sides of the meat.
3. Preheat a large skillet or grill pan over medium high heat. Sear the pork shoulder until browned on all sides, about 5 minutes per side.
4. Reduce heat to low and cook for an additional 2 hours, covered, until the pork is tender and pulls apart easily with a fork.
5. Remove the pork from the skillet or grill pan and let it rest for 10 minutes before shredding.
6. Warm the corn tortillas in the microwave or on a griddle.
7. Assemble the tacos by layering shredded carnitas, lettuce, avocado slices, pico de gallo, lime wedges, and cotija cheese onto each tortilla.

Chef’s Insight

The key to tender carnitas is slow cooking over low heat, allowing the meat to break down and become meltingly soft.

Notes

This recipe is a creative twist on a regional favorite, capturing the sizzle, aroma, and crowd energy of a famous restaurant's carnitas tacos.