Sizzling Smoky Street Tacos: A Modern Twist on Classic Carnitas

Allergens

Dairy (sour cream), Gluten (corn tortillas)

Ingredients

• 1. 2 lb boneless pork shoulder 2. 2 cups orange juice 3. 1 cup lime juice 4. 1/2 cup brown sugar 5. 2 tablespoons ground cumin 6. 1 tablespoon paprika 7. 1 tablespoon kosher salt 8. 1 tablespoon black pepper 9. 12 small corn tortillas 10. 2 cups shredded cabbage 11. 1 cup sour cream 12. 1/4 cup cilantro, chopped 13. 2 limes, cut into wedges

Instructions

1. In a large bowl, whisk together orange juice, lime juice, brown sugar, cumin, paprika, salt, and black pepper.
2. Add the pork shoulder to the marinade and refrigerate for at least 4 hours or overnight for optimal flavor.
3. Preheat oven to 300°F (150°C). Remove the pork from the marinade and place it in a baking dish. Cover with foil and bake for
4. 5 3 hours, until the meat is tender and pulls apart easily.
5. While the pork cooks, prepare the zesty lime crema by combining sour cream and lime juice. Refrigerate until ready to use.
6. Heat a grill or grill pan over medium high heat. Warm the tortillas for 30 seconds on each side, then transfer to a clean towel to keep warm.
7. Shred the cooked pork and mix it with a portion of the cooking juices to keep it moist.
8. Assemble tacos by placing a scoop of shredded meat onto each warm tortilla, followed by a spoonful of slaw, a drizzle of lime crema, and a sprinkle of chopped cilantro.
9. Serve with lime wedges on the side for an extra burst of fresh flavor.

Chef’s Insight

To enhance the sizzling experience, prepare the taco components separately and then assemble at the table to create an interactive dining experience.

Notes

The key to tender and flavorful carnitas is allowing the pork to marinate for a longer period of time.