Craveworthy Copycat Carnitas Tacos

Allergens

Gluten (in corn tortillas), Dairy (cotija cheese)

Ingredients

• 4 lbs boneless pork shoulder, cut into 2
• inch chunks 1 cup orange juice 1/2 cup lime juice (about 4 limes) 1 tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon smoked paprika 1 teaspoon salt 1/2 teaspoon black pepper 12 corn tortillas, warmed 1 large white onion, thinly sliced 4 cups shredded lettuce 1 cup pico de gallo 1/2 cup crumbled cotija cheese 1/4 cup chopped fresh cilantro Lime wedges, for serving

Instructions

1. In a large mixing bowl, combine the pork shoulder chunks with orange juice, lime juice, ground cumin, dried oregano, smoked paprika, salt, and black pepper. Mix well to coat the pork evenly. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Preheat a grill to medium high heat or preheat a cast iron skillet on your stovetop to high heat. Remove the pork from the marinade, shaking off any excess liquid, and place it directly on the grill grates or in the hot skillet. Cook for about 10 minutes per side or until the pork is cooked through and beginning to char.
3. Once the pork is cooked, transfer it to a cutting board and shred using two forks. Return the shredded pork to the grill or skillet, mixing in any remaining marinade, and cook for an additional 5 minutes until heated through.
4. To assemble the tacos, lay out the warmed corn tortillas on a platter. Top each tortilla with a generous portion of the carnitas, followed by sliced onions, shredded lettuce, pico de gallo, cotija cheese, and chopped cilantro. Serve immediately with lime wedges on the side.

Chef’s Insight

The key to tender carnitas is to marinate the pork overnight. This allows the flavors to penetrate deeper into the meat for a more satisfying result.

Notes

Feel free to swap out any of the toppings or add your favorites for a truly personalized taco experience.