Smoky Carnitas Tacos

Allergens

Soy, Wheat (in tortillas)

Ingredients

• 2 lbs boneless pork shoulder 1 cup orange juice 1/2 cup lime juice 1/4 cup soy sauce 1/4 cup apple cider vinegar 3 tablespoons brown sugar 3 teaspoons smoked paprika 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper, to taste 12 small corn tortillas 1 recipe Quick Guacamole (see below) 1 recipe Fresh Tomato Salsa (see below)

Instructions

1. In a large bowl, combine the orange juice, lime juice, soy sauce, apple cider vinegar, brown sugar, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to combine.
2. Add the pork shoulder to a slow cooker, pour the marinade over the top, and toss to coat. Cover and cook on low for 8 hours or high for 4 5 hours until tender.
3. Remove the pork from the slow cooker and shred with two forks. Return the shredded pork to the slow cooker and mix well to combine with the juices.
4. Heat a skillet over medium heat, add a small amount of oil, and then cook the carnitas until slightly crispy, about 3 4 minutes per side.
5. Warm the corn tortillas in the microwave or on a dry skillet. Top each tortilla with carnitas, guacamole, and salsa. Serve immediately.

Chef’s Insight

The secret is in the marinade - it creates tender, flavorful pork that makes these tacos unforgettable.

Notes

Serve with a side of refried beans for a complete meal. Quick Guacamole: Mash together 2 ripe avocados, 1/4 cup finely chopped red onion, 1 diced tomato, 1/2 jalapeño, juices of 1 lime, salt, and pepper. Fresh Tomato Salsa: Combine 2 cups chopped fresh tomatoes, 1/2 cup chopped white onion, 1/4 cup chopped cilantro, 2 tablespoons lime juice, salt, and pepper in a bowl; mix well.