Smoky Street-Style Carnitas Tacos

Allergens

None

Ingredients

• 1. 2 lbs pork shoulder 2. 3 cups orange juice 3. 1 cup lime juice 4. 1/2 cup white vinegar 5. 2 tablespoons ground cumin 6. 2 teaspoons paprika 7. 1 teaspoon chili powder 8. Salt and pepper to taste 9. 12 corn tortillas 10. 1 medium onion, thinly sliced 11. 2 cups shredded lettuce 12. 1 cup pico de gallo 13. 2 cups shredded cheese 14. 1 cup sour cream 15. Fresh cilantro leaves

Instructions

1. In a large pot, combine the pork shoulder, orange juice, lime juice, white vinegar, ground cumin, paprika, chili powder, salt, and pepper. Stir well to combine and cover the pot with a lid.
2. Bring the mixture to a boil, then reduce heat to low and let it simmer for 2 hours or until the pork is tender and easily shreds with a fork.
3. Remove the pork from the liquid and shred it using two forks, discarding any excess fat. Set aside.
4. Heat a large skillet over medium high heat and add half of the shredded pork, cooking until crispy and golden brown. Repeat with the remaining pork.
5. Warm the corn tortillas in a dry skillet or on a griddle for 30 seconds per side.
6. Assemble tacos by layering shredded pork, sliced onions, lettuce, pico de gallo, cheese, sour cream, and fresh cilantro leaves.
7. Serve immediately and enjoy the sizzling flavors and aroma of these mouthwatering carnitas tacos!

Chef’s Insight

1. The key to this recipe is finding the perfect balance of flavors and textures - from the smoky pork to the crunchy lettuce and cheese.

Notes

1. Customize your tacos with additional toppings like jalapeños or avocado slices for extra flavor and texture.