Copycat Street Tacos with Smoky Pork Carnitas

Allergens

Dairy (cotija cheese), Gluten (corn tortillas)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 cups homemade or store
• bought salsa verde
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 12 small corn tortillas
• 1 cup crumbled cotija cheese
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• 1 avocado, sliced (optional)

Instructions

1. In a large, heavy bottomed pot or Dutch oven, combine the pork shoulder cubes, salsa verde, salt, and pepper. Stir to ensure the meat is evenly coated with the salsa and seasonings.
2. Cover the pot and bring to a boil over medium high heat. Once boiling, reduce the heat to low and let it simmer for
3. 5 hours or until the pork is tender and easily shreds with a fork.
4. When the pork is cooked, use two forks to shred it into smaller pieces and mix well with the sauce. Let it rest for 10 minutes, allowing the flavors to meld.
5. Heat a griddle or pan over medium heat and warm the corn tortillas for about 25 seconds on each side or until slightly charred. Keep them wrapped in a clean towel to keep them warm and pliable.
6. Assemble your tacos by placing a generous portion of carnitas onto each warm tortilla, then top with cotija cheese, chopped cilantro, and a squeeze of lime. Add avocado slices if desired.
7. Serve immediately while the carnitas are hot and juicy, and the tacos are freshly assembled. Enjoy!

Chef’s Insight

Don't be afraid to adjust the seasoning according to your taste preferences - add more salt, pepper, or lime juice as needed.

Notes

For an added touch, serve the tacos with a side of warm black beans and Mexican rice.