Carnitas Tacos al Carbon – Fireworks of Flavor

Allergens

Soy, Wheat (in some store-bought chicken broth and tortillas)

Ingredients

• 1. 3 lbs boneless pork shoulder 2. 1 tbsp kosher salt 3. 1 tsp ground cumin 4. 1 tsp dried oregano 5. 1/2 tsp freshly ground black pepper 6. 1/2 tsp ground coriander 7. 8 cups homemade or store
• bought low
• sodium chicken broth 8. 1 large white onion, peeled and halved 9. 8 cloves garlic, peeled and smashed 10. 3 fresh bay leaves 11. 2 cups fresh orange juice 12. 1 cup fresh lime juice 13. 12 corn tortillas, warmed 14. 2 cups Pico de Gallo 15. 2 cups Guacamole 16. 1 cup Pickled Red Onions

Instructions

1. In a large mixing bowl, combine the pork shoulder, salt, cumin, oregano, black pepper, and coriander. Massage the seasonings into the meat, then transfer to a 6 quart slow cooker.
2. Add the chicken broth, onion, garlic, bay leaves, orange juice, and lime juice to the slow cooker. Cook on low for 8 hours or high for 5 hours until the pork is tender and pulls apart easily with a fork.
3. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir to combine with the juices.
4. Heat a large cast iron skillet or griddle over medium high heat. Working in batches, place a heaping spoonful of pork onto each tortilla, then fold the tortillas in half and place them on the hot skillet. Cook for 30 seconds to 1 minute per side until lightly charred.
5. Assemble tacos with Pico de Gallo, Guacamole, and Pickled Red Onions. Serve immediately.

Chef’s Insight

Don't be afraid to adjust the seasonings to your taste, adding more cumin or coriander if desired.

Notes

To save time, use store-bought Pico de Gallo and Guacamole.