Street-Side Copycat Carnitas Tacos

Allergens

Milk (in Cotija cheese)

Ingredients

• 1. 5 lbs boneless pork shoulder 2. 3 cups orange juice 3. 1 cup white vinegar 4. 1 cup vegetable oil 5. 2 tablespoons kosher salt 6. 1 tablespoon ground cumin 7. 1 tablespoon smoked paprika 8. 1 tablespoon chili powder 9. 1 teaspoon dried oregano 10. 1 teaspoon black pepper 11. 12 corn tortillas 12. 4 cups shredded lettuce 13. 2 cups diced tomatoes 14. 2 cups crumbled cotija cheese 15. 1 cup chopped cilantro 16. Lime wedges

Instructions

1. Combine orange juice, white vinegar, vegetable oil, salt, cumin, smoked paprika, chili powder, oregano, and black pepper in a large bowl. Mix well to combine.
2. Trim any excess fat from the pork shoulder and cut into 2 inch chunks. Add to the marinade mixture, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 300°F (150°C). Remove pork from marinade, reserving marinade, and place in a large baking dish. Bake for
4. 5 hours until the meat is tender and easy to shred.
5. While the pork is cooking, warm corn tortillas in the microwave or on a griddle. Keep warm until ready to assemble tacos.
6. Once pork is cooked, remove from oven and allow to cool slightly. Shred into bite sized pieces using two forks. Heat reserved marinade in a saucepan over medium heat until simmering. Add shredded pork and cook for an additional 10 minutes, stirring occasionally.
7. To assemble tacos, place a spoonful of carnitas on each warm tortilla, followed by shredded lettuce, diced tomatoes, crumbled cotija cheese, chopped cilantro, and a lime wedge.
8. Serve immediately with additional lime wedges and hot sauce if desired.

Chef’s Insight

To give the pork a beautiful char, sear it quickly in a hot skillet before shredding and adding to the marinade.