Copycat Street-Side Cowboy Carnitas Tacos

Allergens

Dairy (cotija cheese), Gluten (wheat in corn tortillas)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes 3 cups vegetable oil, for frying 1 cup orange juice 1/2 cup lime juice 1/4 cup apple cider vinegar 1 tablespoon ancho chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon ground coriander 1 teaspoon kosher salt 1/2 teaspoon black pepper 8 small corn tortillas, warmed 1 cup shredded lettuce 1 cup pico de gallo 1/2 cup crumbled cotija cheese 1/4 cup chopped fresh cilantro

Instructions

1. In a deep frying pan or Dutch oven, heat the vegetable oil to 350°F. Carefully add the pork cubes and fry until golden brown on all sides, about 8 10 minutes. Using a slotted spoon, transfer the fried pork to a paper towel lined plate to drain.
2. In a large slow cooker, combine the orange juice, lime juice, apple cider vinegar, ancho chili powder, ground cumin, smoked paprika, ground coriander, kosher salt, and black pepper. Add the fried pork and stir to coat well.
3. Cook on low for 6 8 hours or on high for 3 4 hours until the pork is tender and easily shreds with a fork. Using two forks, shred the pork and mix it into the sauce until evenly coated.
4. To assemble the tacos, place a portion of shredded lettuce on each tortilla, followed by a generous scoop of carnitas, pico de gallo, crumbled cotija cheese, and a sprinkle of fresh cilantro.

Chef’s Insight

For a smoky flavor boost, add a pinch of smoked paprika to the pico de gallo.

Notes

The sizzling aroma of the fried pork and fragrant smoke from the spices creates an immersive sensory experience that captures the essence of a lively street-food scene.