Ultimate Copycat Street Carnitas Tacos

Allergens

Gluten (from the corn tortillas), Dairy (cotija cheese)

Ingredients

• 1. 3 lbs boneless pork shoulder 2. 1 cup orange juice 3. 1/2 cup lime juice 4. 1/2 cup white vinegar 5. 1/2 teaspoon ground cumin 6. 1/2 teaspoon dried oregano 7. Salt and pepper, to taste 8. 12 small corn tortillas 9. 2 cups shredded romaine lettuce 10. 1 cup chopped cilantro 11. 1 jalapeño, thinly sliced 12. 1 cup crumbled cotija cheese 13. Sliced radishes for garnish

Instructions

1. In a large pot, combine the pork shoulder, orange juice, lime juice, white vinegar, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours or until the pork is tender and easily shredded.
2. Remove the pot from the heat and let the pork rest in the liquid for another hour, then shred using two forks.
3. Preheat a griddle or skillet over medium high heat. Add the shredded pork and cook, stirring occasionally, until crispy and golden brown.
4. Warm the tortillas on the griddle, then fill with the carnitas, lettuce, cilantro, jalapeño slices, and cotija cheese. Garnish with radishes if desired.

Chef’s Insight

To achieve the perfect balance of flavors, don't be afraid to adjust the seasoning as needed throughout the cooking process.

Notes

For a spicier dish, add a pinch of cayenne pepper or red pepper flakes to the pork marinade.