Copycat Carnitas Street Tacos

Allergens

Wheat (in the tortillas)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1/4 cup orange juice 3. 1/4 cup lime juice 4. 1/2 cup chicken broth 5. 1 tablespoon ground cumin 6. 1 teaspoon smoked paprika 7. 1 teaspoon oregano 8. Salt and pepper to taste 9. 12 small corn tortillas 10. 1 cup shredded lettuce 11. 1 avocado, sliced 12. 1/4 cup chopped fresh cilantro 13. 1/4 cup diced red onion 14. 1 lime, cut into wedges

Instructions

1. In a slow cooker, combine pork shoulder, orange juice, lime juice, chicken broth, cumin, smoked paprika, oregano, salt, and pepper. Cook on low for 8 hours or high for 4 5 hours until the meat is tender and pulls apart easily with a fork.
2. Remove pork from slow cooker and shred with two forks. Return shredded pork to the slow cooker and stir to coat in juices.
3. Heat a griddle or skillet over medium high heat. Warm tortillas, about 30 seconds on each side. Keep warm in a clean kitchen towel.
4. Assemble tacos with shredded pork, lettuce, avocado slices, cilantro, and red onion. Squeeze lime wedges over the top. Serve immediately!

Chef’s Insight

The key to amazing carnitas is allowing the meat to cook slowly in its own juices until it pulls apart easily. A good squeeze of lime juice adds that perfect tangy touch to balance the rich flavors.

Notes

This Copycat Carnitas Street Tacos recipe is an excellent choice for hosting parties or family gatherings, as it can be prepared ahead of time and offers a hands-on experience for guests to customize their tacos to their liking.