Tex-Mex Cookout Dinner: Smoky Chipotle Carnitas Tacos and Spicy Corn Salsa

Allergens

Dairy (cotija cheese, if used)

Ingredients

• 1. 3 lbs pork shoulder 2. 3 chipotle peppers in adobo sauce 3. 1/2 cup orange juice 4. 1/2 cup chicken broth 5. 1 tbsp ground cumin 6. 1 tbsp smoked paprika 7. 1 tbsp oregano, dried 8. 2 tsp salt 9. 1 tsp black pepper 10. 2 cups corn kernels, fresh or frozen 11. 1 cup red bell pepper, diced 12. 1/2 cup cilantro, chopped 13. 1 jalapeno, finely chopped 14. 1 tbsp lime juice 15. 12 flour tortillas 16. 1 cup crumbled cotija cheese (optional)

Instructions

1. In a large slow cooker, combine pork shoulder, chipotle peppers, orange juice, chicken broth, cumin, smoked paprika, oregano, salt, and black pepper. Cook on low for 8 hours or until the meat is tender and shreds easily with a fork.
2. In a large skillet over medium high heat, cook and stir corn kernels, red bell pepper, cilantro, jalapeno, lime juice, and a pinch of salt for 5 7 minutes or until heated through. Remove from heat.
3. Shred the pork using two forks and mix it back into the slow cooker juices.
4. Serve carnitas on warm flour tortillas, top with spicy corn salsa and crumbled cotija cheese if desired.

Chef’s Insight

To add an extra layer of smokiness to the carnitas, you can grill the tortillas over an open flame before assembling the tacos.

Notes

For an authentic Tex-Mex cookout experience, serve these tacos with a side of Spanish rice and refried beans.