Carnitas Street Food Tacos

Allergens

None

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1 cup orange juice
• 1/2 cup lime juice
• 1 tablespoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 6 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup chopped red onion
• 1/2 cup fresh cilantro leaves
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. In a large pot or Dutch oven, combine the pork, orange juice, lime juice, salt, cumin, oregano, black pepper, cinnamon, and cloves. Mix well to coat the pork evenly with the seasonings.
2. Cover the pot and cook on low heat for 3 hours or until the pork is tender and falls apart easily with a fork.
3. Once the pork is cooked, remove it from the pot using a slotted spoon and shred it using two forks.
4. Warm the corn tortillas in a dry pan over medium heat for about 30 seconds on each side or until they are slightly charred.
5. Assemble the tacos by placing a generous portion of shredded pork onto each tortilla, then top with shredded lettuce, chopped red onion, fresh cilantro leaves, and avocado slices. Serve with lime wedges on the side.

Chef’s Insight

The key to perfect carnitas is to cook the pork slowly over low heat, allowing the flavors to meld together for maximum deliciousness.

Notes

Adjust the seasonings to taste, adding more salt or spices as desired.