Tex-Mex Street Carnitas Tacos

Allergens

Dairy (queso fresco), Wheat (corn tortillas)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 cups vegetable oil
• 1 cup water
• 1/4 cup apple cider vinegar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 24 corn tortillas
• 1 white onion, thinly sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves
• Pico de gallo
• Queso fresco

Instructions

1. In a large pot, combine pork shoulder, vegetable oil, water, chili powder, cumin, paprika, oregano, coriander, black pepper, salt, and cayenne pepper. Cook over medium heat until the mixture comes to a boil. Reduce heat to low, cover, and simmer for 2 hours or until pork is tender and pulls apart easily with a fork.
2. Preheat an outdoor grill or grill pan to medium high heat. Strain the cooked pork from the liquid, reserving the liquid. Thread the pulled pork onto skewers or grilling tongs, ensuring even cooking.
3. Grill the pork until it's lightly charred and crispy on the outside, about 2 minutes per side. Remove from the grill and brush with reserved liquid.
4. Warm corn tortillas on the grill for 15 20 seconds on each side or in a pan over medium heat until softened and slightly charred. Place pulled pork onto warm tortillas and top with sliced onions, lime wedges, fresh cilantro leaves, pico de gallo, and queso fresco.

Chef’s Insight

For an extra smoky flavor, add a pinch of smoked paprika to the spice mix.

Notes

Serve with a side of guacamole or refried beans for an even more satisfying meal.