Carnitas Copycat Street Tacos with Mango Salsa

Allergens

Contains gluten and pork.

Ingredients

• 2 lbs boneless pork shoulder
• 1 tablespoon kosher salt
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 3 cups water
• 8 corn tortillas
• 1 recipe Mango Salsa (see below) Mango Salsa:
• 2 ripe mangoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeds removed and minced
• Juice of 2 limes
• 1/4 cup cilantro, chopped
• Salt to taste

Instructions

1. Combine kosher salt, cumin, smoked paprika, dried oregano, black pepper, coriander, and ground cloves in a small bowl. Rub the spice mixture evenly over the pork shoulder. Place the seasoned pork in a slow cooker.
2. Add water to the slow cooker, enough to cover about two thirds of the pork. Cover and cook on low for 8 hours or high for 6 hours.
3. Remove the pork from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and stir well, cooking for an additional 15 minutes to let the flavors meld.
4. Heat a skillet over medium high heat. Add the shredded carnitas in batches, browning slightly on each side, about 2 minutes per batch. Keep warm in a covered bowl.
5. Warm corn tortillas in the microwave or on a griddle for 30 seconds per side.
6. Assemble tacos by placing a generous portion of carnitas onto each tortilla, topping with mango salsa and any desired garnishes. Serve immediately.

Chef’s Insight

To elevate the dish, try using fresh corn tortillas instead of store-bought ones, or grill them briefly to add extra texture and flavor.

Notes

Adjust the heat level of the mango salsa by adding more or fewer jalapeño peppers.