Copycat Carnitas Taco Truck Street Tacos

Allergens

Gluten, Dairy (in guacamole)

Ingredients

• 3 lbs boneless pork shoulder
• 2 cups orange juice
• 1 cup chicken broth
• 1/2 cup white vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 8 corn tortillas
• 1 cup prepared salsa verde
• 1 ripe avocado, diced
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro

Instructions

1. In a large pot, combine pork shoulder, orange juice, chicken broth, white vinegar, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the pork is tender and easily shreds with a fork.
2. Preheat a grill or grill pan to medium high heat. Remove pork from pot and shred using two forks. Skewer the shredded pork onto pre soaked wooden skewers, 3 4 pieces per skewer.
3. Grill the skewered carnitas for 2 3 minutes per side or until charred and slightly crispy. Remove from heat and let rest for a few minutes before removing the meat from skewers.
4. Warm corn tortillas on grill for 10 seconds on each side, just until softened and slightly charred.
5. Assemble tacos by layering shredded carnitas, salsa verde, guacamole, and cilantro. Serve immediately with lime wedges on the side.

Chef’s Insight

To achieve that perfect grill mark, press down gently on the skewers while cooking.

Notes

Carnitas can be made ahead of time and reheated when ready to serve.