Copycat Craveable Carnitas Tacos

Allergens

Gluten (in tortillas), Soy, Eggs, Fish

Ingredients

• 3 lbs boneless pork shoulder
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/2 cup chopped onion
• 6 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 2 bay leaves
• 6 corn tortillas, warmed
• Fresh cilantro, chopped
• Diced red onion
• Lime wedges
• Salsa
• Avocado, sliced

Instructions

1. In a slow cooker or large pot, combine pork shoulder, orange juice, lime juice, onion, garlic, salt, cumin, smoked paprika, black pepper, coriander, cayenne pepper (if using), and bay leaves. Cook on low for 6 8 hours in the slow cooker or until tender and easily shredded.
2. Remove pork from cooker and shred with two forks, discarding any fat or connective tissue. Return shredded meat to the cooking liquid and stir well.
3. Heat a large skillet over medium high heat. Add half of the pork mixture and cook until the edges are crispy and slightly charred, about 4 5 minutes. Repeat with remaining pork.
4. To assemble tacos, layer warm corn tortillas with shredded pork, fresh cilantro, diced red onion, lime wedges, salsa, and avocado slices. Serve immediately.

Chef’s Insight

The secret to perfect carnitas is to let the pork slowly cook until it's tender, almost falling apart. Don't rush this step!

Notes

For best results, use good quality pork shoulder with a balance of lean and fatty meat.