Festival Classic Lunch – Street Fair Carnitas Tacos

Allergens

Contains gluten and dairy (if using a dairy-based salsa)

Ingredients

• 1. 2 lbs pork shoulder, cut into 1
• inch cubes 2. 2 cups water 3. 1/4 cup orange juice 4. 1 tablespoon ground cumin 5. 1 teaspoon ground coriander 6. 1 teaspoon smoked paprika 7. 1 teaspoon chili powder 8. 1/2 teaspoon garlic powder 9. 1/2 teaspoon onion powder 10. Salt and pepper, to taste 11. 8 small corn tortillas 12. 1 cup shredded lettuce 13. 1 avocado, sliced 14. 1 cup chopped cilantro 15. 1 lime, cut into wedges 16. Salsa of choice, for serving

Instructions

1. In a large pot, combine pork shoulder cubes with water, orange juice, and spices. Season with salt and pepper to taste. Bring the mixture to a boil, then lower the heat and let it simmer, covered, for 2 hours or until the meat is tender and easily shreds with a fork.
2. Once the pork is cooked, shred it using two forks, then set aside.
3. Heat a griddle or pan over medium high heat. Warm the corn tortillas for about 30 seconds on each side until slightly charred. Transfer to a plate and keep warm.
4. Assemble tacos by placing a generous portion of carnitas onto each tortilla, followed by shredded lettuce, avocado slices, chopped cilantro, and a squeeze of lime juice. Serve with your favorite salsa on the side.

Chef’s Insight

The secret to these carnitas is the balance of spices and citrus, which creates a rich, smoky flavor that transports you straight to the street fair.

Notes

Feel free to experiment with different spices or additional ingredients for a truly personalized street fair experience.