CookJunkie’s Copycat Street-Food Carnitas Tacos

Allergens

None

Ingredients

• 1. 4 lbs pork shoulder, cut into 2
• inch chunks 2. 3 cups orange juice 3. 1 cup lime juice 4. 1/2 cup white vinegar 5. 1/4 cup ground cumin 6. 1/4 cup chili powder 7. 1 tablespoon dried oregano 8. 2 teaspoons salt 9. 1 teaspoon black pepper 10. 1 teaspoon paprika 11. 3 bay leaves 12. 1 cinnamon stick 13. 6 garlic cloves, minced 14. 1 medium onion, chopped 15. 24 corn tortillas 16. Sliced radishes for garnish 17. Fresh cilantro leaves for garnish 18. Lime wedges for serving 19. Your favorite salsa or hot sauce

Instructions

1. In a large pot, combine pork shoulder, orange juice, lime juice, white vinegar, cumin, chili powder, oregano, salt, black pepper, paprika, bay leaves, cinnamon stick, garlic, and onion. Stir well to mix the ingredients.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 45 minutes or until the pork is tender and easily shreds with a fork.
3. Remove the bay leaves and cinnamon stick from the pot. Use two forks to shred the pork and discard any excess fat.
4. Preheat your grill or grill pan to medium high heat. Sear the shredded pork in batches, about 1 2 minutes per side or until crispy and golden brown. Transfer the cooked carnitas to a serving platter and keep warm.
5. Warm the corn tortillas on the grill or in a dry pan for about 30 seconds on each side. Fold them into taco shapes and place them on a serving plate.
6. Top each taco with crispy carnitas, sliced radishes, fresh cilantro leaves, and lime wedges. Serve hot with your favorite salsa or hot sauce on the side.

Chef’s Insight

To add some heat, include a pinch of cayenne pepper or a diced jalapeño in the marinade.

Notes

For a complete meal, serve these tacos with a side of black beans and rice.