Streetwise Smoky Carnitas Tacos

Allergens

Gluten (in some tortillas), dairy (unless using vegan tortillas)

Ingredients

• 1. 3 lbs boneless pork shoulder 2. 1/4 cup vegetable oil 3. 1 large white onion, chopped 4. 6 cloves garlic, minced 5. 1 tsp ground cumin 6. 1 tsp dried oregano 7. 1 tsp salt 8. 1/2 tsp black pepper 9. 1/4 cup apple cider vinegar 10. 3 cups chicken broth 11. 2 bay leaves 12. 2 oranges, zested and juiced 13. 1 lime, zested and juiced 14. 12 corn tortillas, warmed 15. 1/2 cup fresh cilantro, chopped Citrus Slaw: 16. 1 small white onion, thinly sliced 17. 2 cups shredded cabbage 18. 1/4 cup apple cider vinegar 19. 1/4 cup lime juice 20. 1 tbsp sugar 21. Salt and pepper, to taste

Instructions

1. In a large pot or Dutch oven, heat the oil over medium high heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in cumin, oregano, salt, and black pepper. Cook for another minute.
3. Add pork shoulder to the pot, browning on all sides. Pour in apple cider vinegar, chicken broth, orange and lime juices, and add bay leaves. Bring to a boil, then reduce heat to low. Cover and cook for 2 3 hours or until the meat is tender and easily shredded.
4. While the pork is cooking, prepare the citrus slaw: In a large bowl, combine onion, cabbage, apple cider vinegar, lime juice, sugar, salt, and pepper. Toss to combine and set aside for flavors to meld.
5. Once the pork is cooked through, remove from heat and shred using two forks. Return to the pot and stir in orange zest.
6. Serve tacos by spooning a generous portion of carnitas onto each warm tortilla, followed by a scoop of citrus slaw. Top with chopped cilantro and a squeeze of lime juice.

Chef’s Insight

Use a meat thermometer to check the pork's internal temperature; it should reach 195°F (90°C) for optimal tenderness.

Notes

To enhance the smoky aroma, cook on a charcoal grill or outdoor stovetop.