Copycat Sizzling Carnitas Street Tacos

Allergens

Dairy (Queso Fresco)

Ingredients

• 1. 2 lbs pork shoulder, cut into 1
• inch cubes 2. 1/4 cup orange juice 3. 1/4 cup lime juice 4. 1 teaspoon salt 5. 1/2 teaspoon black pepper 6. 4 tablespoons vegetable oil, divided 7. 8 small corn tortillas 8. 1 cup shredded lettuce 9. 1/2 cup diced tomatoes 10. 1/2 cup crumbled queso fresco 11. 1/4 cup chopped cilantro 12. 1 jalapeño, thinly sliced 13. 1 lime, cut into wedges

Instructions

1. In a large bowl, mix the pork cubes with orange juice, lime juice, salt, and black pepper. Cover and marinate for at least 2 hours or up to overnight in the refrigerator.
2. Heat 3 tablespoons of vegetable oil in a large skillet over medium high heat. Add the marinated pork cubes and cook until browned on all sides, about 10 minutes. Reduce the heat to low and let it simmer for 45 minutes or until the pork is tender and easily pulls apart with a fork.
3. In another skillet, warm the remaining tablespoon of vegetable oil over medium high heat. Add the corn tortillas and cook for 30 seconds on each side or until slightly crispy and warmed through. Transfer to plates.
4. Place cooked pork cubes on top of the warmed tortillas, then add shredded lettuce, diced tomatoes, crumbled queso fresco, chopped cilantro, and jalapeño slices as desired. Squeeze a lime wedge over each taco.
5. Serve immediately while sizzling hot, straight from the skillet to the table!

Chef’s Insight

Feel free to experiment with different proteins, such as chicken or shrimp, to make these street tacos your own!

Notes

Don't skimp on the toppings - they add texture, flavor, and visual interest to these sizzling street tacos!