Copycat Carnitas Tacos Supreme

Allergens

Dairy (cheese), Soy (potential in packaged spices)

Ingredients

• 2 lbs boneless pork shoulder 1 cup orange juice 1/2 cup lime juice 1/2 cup vegetable oil 1 tbsp kosher salt 2 tsp ground cumin 2 tsp smoked paprika 1 tsp ancho chili powder 1 tsp garlic powder 1 tsp onion powder 1/2 tsp black pepper 8 corn tortillas 1 avocado, sliced 1 cup shredded cheese (Monterey Jack and cheddar blend) 1/2 cup sour cream 1/4 cup chopped cilantro 1/4 cup pickled red onions

Instructions

1. In a large bowl, combine the orange juice, lime juice, vegetable oil, kosher salt, cumin, smoked paprika, ancho chili powder, garlic powder, onion powder, and black pepper. Mix well to create the marinade.
2. Cut the pork shoulder into 1 inch cubes and add them to the marinade. Toss until all pieces are evenly coated. Cover and refrigerate for at least 4 hours or overnight for optimal flavor.
3. Preheat a large skillet over medium high heat. Remove the pork from the marinade, allowing excess liquid to drip off. Add the pork to the hot skillet and cook until browned and crispy on all sides. Use tongs to turn the pieces for even browning.
4. Once the pork is crispy and cooked through, reduce heat to low and cover the skillet. Let the meat simmer in its own juices for 30 minutes or until it begins to pull apart easily with a fork.
5. While the pork is simmering, warm the corn tortillas in a separate skillet or on a grill until softened and pliable.
6. To assemble the tacos, lay a tortilla on a plate and top with a generous portion of pulled pork. Add sliced avocado, shredded cheese, a dollop of sour cream, chopped cilantro, and pickled red onions.
7. Repeat for the remaining tortillas and enjoy immediately.

Chef’s Insight

To achieve the perfect balance of flavors, taste and adjust seasonings as needed during cooking.

Notes

Adjust the spice levels according to personal preference.