Street Tacos Carnitas: A Tailgate Twist

Allergens

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Ingredients

• 2 lbs pork shoulder
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup orange juice
• 1/2 cup apple cider vinegar
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 batch pickled onions (recipe below)
• 1 batch guacamole (recipe below) Pickled Onions:
• 1 large red onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 2 tbsp sugar
• 1 tsp salt Guacamole:
• 2 ripe avocados
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. In a slow cooker, combine pork shoulder, onion, garlic, orange juice, apple cider vinegar, chili powder, ground cumin, smoked paprika, salt, and pepper. Cook on low for 8 hours or high for 4 hours.
2. Remove pork from slow cooker and shred using two forks. Return shredded pork to slow cooker and stir well.
3. Heat a large skillet over medium heat. Add shredded carnitas and cook until heated through, about 5 minutes.
4. Warm corn tortillas in the microwave for 20 seconds or on a dry skillet for 15 seconds per side.
5. Assemble tacos with carnitas, pickled onions, and guacamole. Serve immediately.

Chef’s Insight

The secret to tender, pull-apart carnitas is slow cooking the pork shoulder until it's falling apart easily.

Notes

For added heat, sprinkle shredded carnitas with Tajín seasoning before serving.