Copycat Taco Carnitas Street Feast

Allergens

Gluten, Dairy

Ingredients

• 1. 3 lbs boneless pork shoulder, cut into 2
• inch cubes 2. 4 cups orange juice 3. 1 cup white vinegar 4. 1/2 cup brown sugar 5. 2 tablespoons ground cumin 6. 2 teaspoons smoked paprika 7. 1 teaspoon ground coriander 8. 1 teaspoon chili powder 9. Salt and pepper to taste 10. 12 corn tortillas, warmed 11. 3 cups shredded iceberg lettuce 12. 2 cups pico de gallo 13. 2 cups guacamole 14. 2 cups sour cream 15. 2 cups shredded Mexican cheese

Instructions

1. In a large pot, combine the orange juice, white vinegar, brown sugar, cumin, smoked paprika, ground coriander, chili powder, salt, and pepper. Stir until the sugar has dissolved.
2. Add the pork cubes to the pot, ensuring they are fully submerged in the liquid. Bring to a boil, then reduce heat and simmer for 1 hour and 30 minutes or until the pork is tender and easily shreds with a fork.
3. Preheat a large grill pan over medium high heat. Remove the pork from the pot, letting the excess liquid drain off. Add the pork to the grill pan and cook for 5 7 minutes, turning occasionally, until golden brown and slightly crispy.
4. Assemble tacos with cooked carnitas, lettuce, pico de gallo, guacamole, sour cream, and cheese. Serve immediately.

Chef’s Insight

This recipe is perfect for feeding a crowd, and the flavors only improve with time.

Notes

Feel free to add hot sauce or jalapeños for added heat.