Sizzling Smoked Carnitas Tacos

Allergens

None

Ingredients

• 1. 2 lbs boneless pork shoulder, cut into large cubes 2. 1 cup orange juice 3. 1/2 cup lime juice 4. 1/4 cup apple cider vinegar 5. 1 tbsp smoked paprika 6. 1 tbsp ground cumin 7. 1 tsp dried oregano 8. 1 tsp salt, or to taste 9. 1 tsp black pepper, or to taste 10. 2 tbsp olive oil 11. 12 corn tortillas 12. 1 cup shredded lettuce 13. 1 large tomato, diced 14. 1 small red onion, thinly sliced 15. 1 avocado, sliced 16. 1/2 cup sour cream 17. 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the pork shoulder, orange juice, lime juice, apple cider vinegar, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Mix well to ensure the meat is evenly coated with the marinade. Cover and refrigerate for at least 4 hours or overnight for best results.
2. Heat olive oil in a large skillet over medium high heat. Remove the pork from the marinade, letting excess liquid drip off. Cook the pork until browned on all sides, about 8 10 minutes.
3. Reduce the heat to low and cover the skillet. Allow the pork to cook slowly for approximately 2 hours or until it is tender and easily pulls apart with a fork.
4. Shred the cooked pork and keep warm while preparing the taco toppings.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side or in the microwave wrapped in a damp paper towel.
6. Assemble the tacos by placing shredded lettuce, diced tomato, sliced red onion, avocado slices, and sour cream on top of each tortilla. Top with the smoky carnitas and garnish with a lime wedge.

Chef’s Insight

To add more heat, incorporate a pinch of cayenne pepper into the marinade or serve the tacos with hot sauce.

Notes

For an authentic taste, be sure to use smoked paprika and dried oregano.