Copycat Street-Food Rebel Carnitas Tacos

Allergens

Dairy (queso fresco), Gluten (corn tortillas)

Ingredients

• 3 lbs pork shoulder, cut into 2
• inch cubes
• 1/4 cup kosher salt
• 1 tbsp ground black pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 2 cups orange juice
• 1 cup chicken broth
• 3 tbsp vegetable oil
• 12 corn tortillas, warmed
• 1 medium onion, thinly sliced
• 2 cups shredded lettuce
• 1 cup pico de gallo
• 1 cup crumbled queso fresco
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the pork cubes, salt, pepper, cumin, smoked paprika, and oregano. Mix well to coat the meat evenly.
2. In a large skillet or Dutch oven, heat the vegetable oil over medium high heat. Add the seasoned pork and cook until browned on all sides, about 5 minutes.
3. Pour in the orange juice and chicken broth, stirring to deglaze the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours or until the pork is tender and falling apart.
4. Using two forks, shred the pork into small pieces and return it to the pot. Increase the heat to medium high and cook for an additional 10 minutes, stirring occasionally, to brown and crisp the edges of the carnitas.
5. Assemble the tacos by placing a portion of shredded lettuce, onion slices, pico de gallo, crumbled queso fresco, and cilantro leaves onto each warm corn tortilla. Top with a generous serving of crispy carnitas and serve with lime wedges on the side.

Chef’s Insight

The key to perfect carnitas is browning the meat well before simmering it in liquid. This adds depth of flavor and creates a crispy texture.

Notes

Pair these tacos with a cold Mexican lager or a spicy margarita for the ultimate street-food experience.