Street Tacos Carnitas

Allergens

Dairy (sour cream)

Ingredients

• 1. 3 lbs pork shoulder 2. 2 cups orange juice 3. 1 cup chicken broth 4. 2 tbsp chili powder 5. 1 tbsp ground cumin 6. 2 tsp paprika 7. 1 tsp salt 8. 1/2 tsp black pepper 9. 8 corn tortillas 10. 1 cup shredded lettuce 11. 1 cup pico de gallo 12. 1 cup sour cream 13. 1 lime, cut into wedges

Instructions

1. In a large pot over medium heat, combine orange juice, chicken broth, chili powder, cumin, paprika, salt, and black pepper. Stir until fully incorporated.
2. Add the pork shoulder to the mixture, ensuring it is fully submerged. Bring to a boil, then reduce heat to low and cover. Cook for 2 3 hours or until the meat shreds easily with a fork.
3. Remove the pot from heat and let the pork rest in the liquid for another 30 minutes.
4. Using two forks, shred the pork into smaller pieces and remove any excess fat. Set aside.
5. Preheat a grill or grill pan over medium high heat. Place tortillas on the grill and cook for 15 20 seconds on each side until slightly charred.
6. Assemble your tacos by placing shredded pork, lettuce, pico de gallo, and sour cream in each tortilla, then serve with lime wedges.

Chef’s Insight

The key to tender, flavorful carnitas is slow cooking the pork shoulder in its seasoned liquid until it falls apart easily.

Notes

Make sure to let the pork rest in its seasoned liquid to absorb maximum flavor before shredding and serving.