BBQ Smokehouse Lunch: The Ultimate Copycat Carnitas Tacos

Allergens

Dairy (cotija cheese), Gluten (corn tortillas)

Ingredients

• 2 lbs boneless pork shoulder 1/4 cup orange juice 1/4 cup lime juice 1 tablespoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon black pepper 8 small corn tortillas 1 avocado, sliced 1 cup shredded lettuce 1/2 cup chopped cilantro 1/4 cup crumbled cotija cheese

Instructions

1. In a large slow cooker, combine the pork shoulder, orange juice, lime juice, cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Cook on low for 8 hours or high for 4 hours.
2. Once the pork is cooked and tender, use two forks to shred it directly in the slow cooker. Stir well to combine with the juices.
3. Heat a large skillet over medium high heat. Add the shredded pork in batches, cooking until slightly crispy and golden brown. Transfer to a plate and cover with foil to keep warm.
4. Warm the corn tortillas in the same skillet for 10 seconds on each side or in the microwave.
5. Assemble tacos by placing shredded pork, avocado slices, lettuce, cilantro, and cotija cheese on each tortilla. Serve immediately!

Chef’s Insight

The slow cooker method ensures tender, succulent pork and allows the flavors to meld together perfectly.

Notes

The pork can be made in advance and reheated when ready to assemble the tacos.