“Smoky Street Carnitas Tacos”

Allergens

None

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes 3 cups vegetable oil, for frying 1 cup orange juice 1/2 cup lime juice 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon chili powder 1 tablespoon kosher salt 1 teaspoon black pepper 8 corn tortillas, warmed 1 small white onion, thinly sliced 1 jalapeño, thinly sliced 1/2 cup cilantro leaves 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a large, heavy bottomed pot until it reaches 350°F.
2. In a large mixing bowl, combine pork cubes with orange juice, lime juice, cumin, paprika, chili powder, kosher salt, and black pepper. Mix well and let marinate for 30 minutes.
3. Carefully add the marinated pork to the hot oil and fry until golden brown and crispy on the outside, about 15 20 minutes.
4. Remove the cooked pork from the oil using a slotted spoon and transfer it to a plate lined with paper towels to drain excess oil.
5. Assemble the tacos by placing a few pieces of carnitas, sliced onion, jalapeño, and cilantro leaves onto each tortilla.
6. Serve immediately with lime wedges on the side.

Chef’s Insight

The key to perfect carnitas is to cook the pork slowly until it's crispy on the outside and tender on the inside.

Notes

Feel free to add your favorite salsas or hot sauces for an extra kick.