Copycat Culantro Carnitas Street Tacos

Allergens

Milk (cotija cheese), Wheat (corn tortillas)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/2 cup chopped culantro leaves (or substitute with cilantro)
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 small corn tortillas, warmed
• 1 cup pickled red onions
• 1 avocado, sliced
• 1/4 cup crumbled cotija cheese
• 1 lime, cut into wedges

Instructions

1. In a large skillet or grill pan, heat 2 tablespoons of oil over medium high heat. Add the pork cubes and cook until browned on all sides, about 5 minutes. Transfer the pork to a slow cooker.
2. Add the orange juice, lime juice, culantro leaves, garlic, cumin, salt, and pepper to the skillet. Stir well to combine and cook for 1 2 minutes until fragrant. Pour this mixture over the pork in the slow cooker.
3. Cook on low for 6 8 hours or on high for 4 5 hours. When the pork is tender and easily shredded, use two forks to pull it apart into smaller pieces.
4. Assemble the tacos by placing a generous portion of carnitas onto each warmed tortilla, followed by pickled red onions, avocado slices, and cotija cheese. Serve with lime wedges on the side.

Chef’s Insight

To elevate the flavor even further, try marinating the pork overnight before cooking.

Notes

Feel free to adjust the seasoning to your liking, adding more cumin or chili powder for extra heat.