Fiery Southwestern Festival Carnitas Tacos

Allergens

Soy (from paprika), Gluten (in tortillas, may contain traces in spices).

Ingredients

• 4 lb boneless pork shoulder, cut into 2
• inch cubes
• 2 tbsp kosher salt
• 1 tbsp ground black pepper
• 2 tbsp ground cumin
• 2 tbsp smoked paprika
• 1 tbsp dried oregano
• 1 tbsp chili powder (optional, for added heat)
• 3 cups orange juice
• 6 cloves garlic, minced
• 2 tbsp lime juice
• 2 tbsp olive oil
• 24 small corn tortillas
• 2 cups shredded lettuce
• 1 large ripe avocado, diced
• 1 cup pico de gallo
• 1 cup queso fresco, crumbled
• Sour cream, to taste

Instructions

1. In a large bowl, combine the kosher salt, ground black pepper, ground cumin, smoked paprika, dried oregano, and chili powder (if using). Mix well.
2. Rub the spice mixture evenly onto the pork cubes, making sure they are fully coated.
3. In a large pot or pressure cooker, heat olive oil over medium high heat. Sear the seasoned pork cubes until browned on all sides, about 5 7 minutes.
4. Add orange juice, minced garlic, and lime juice to the pot. Bring to a boil, then reduce heat and let simmer for
5. 5 hours (pressure cooker: 45 minutes).
6. Remove the pot from heat and use two forks to shred the pork into small pieces. Mix well to ensure even distribution of juices.
7. Heat a grill or griddle over medium high heat. Grill the corn tortillas until slightly charred, about 10 seconds per side.
8. To assemble tacos, place shredded pork on each tortilla, top with lettuce, avocado, pico de gallo, queso fresco, and a dollop of sour cream. Serve immediately.

Chef’s Insight

The key to perfectly tender carnitas is browning the pork before simmering it in the citrus-spiced liquid.