Copycat Street Carnitas Tacos

Allergens

Dairy-free, Gluten-free (use gluten-free tortillas), Nut-free

Ingredients

• 2 lbs boneless pork shoulder 1 cup fresh orange juice 1/2 cup fresh lime juice 1 tablespoon kosher salt 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground black pepper 8 corn tortillas 1 cup salsa verde 1/2 cup thinly sliced red onion 1/2 cup chopped fresh cilantro 1 pineapple, peeled and cut into 1
• inch chunks 2 jalapeno peppers, seeded and roughly chopped

Instructions

1. In a large slow cooker, combine the pork shoulder, orange juice, lime juice, salt, cumin, smoked paprika, and black pepper. Cook on low for 8 hours or high for 4 hours.
2. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir well.
3. In a food processor or blender, combine the pineapple chunks and jalapeno peppers. Process until smooth, then strain through a fine mesh strainer into a small saucepan. Discard solids.
4. Bring the pineapple chili mixture to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 10 minutes or until slightly thickened. Set aside.
5. Warm the corn tortillas in a dry skillet or on a grill for about 30 seconds per side.
6. To assemble the tacos, spread a generous amount of shredded pork onto each tortilla, then top with salsa verde, sliced red onion, chopped cilantro, and a drizzle of the pineapple chili sauce.
7. Fold the tortillas in half and serve immediately.

Chef’s Insight

The slow cooker method makes this recipe foolproof, allowing you to prepare the carnitas ahead of time for stress-free entertaining or meal prep.

Notes

Serve with a side of refried beans or Spanish rice for a complete meal.