Smoky Taco Truck Carnitas Tacos

Allergens

Gluten, Dairy

Ingredients

• 4 lbs boneless pork shoulder 2 cups orange juice 1 cup lime juice 1 cup apple cider vinegar 1/2 cup brown sugar 2 tablespoons kosher salt 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon ground coriander 1 teaspoon ground black pepper 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 12 small corn tortillas 3 cups shredded lettuce 1 cup pico de gallo 1 cup crumbled cotija cheese

Instructions

1. In a large pot, combine the orange juice, lime juice, apple cider vinegar, brown sugar, kosher salt, ground cumin, smoked paprika, ground coriander, ground black pepper, dried oregano, ground cinnamon, and ground cloves. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Add the pork shoulder to the pot and cook on low heat for 2 hours or until the meat is tender and easily shreds with a fork. Remove from heat and let it cool slightly before shredding the meat.
3. Heat a large skillet over medium high heat. Add the shredded pork and cook until heated through, stirring frequently to ensure even browning.
4. Assemble the tacos by placing a generous amount of carnitas on each corn tortilla. Top with shredded lettuce, pico de gallo, and crumbled cotija cheese.

Chef’s Insight

To add an extra smoky flavor to the carnitas, you can use mesquite or hickory wood chips when grilling.

Notes

For an extra smoky flavor, you can use a charcoal grill instead of a stovetop.