Copycat Chipotle Carnitas Tacos

Allergens

Gluten (in corn tortillas, but can be replaced), Dairy (Monterey Jack cheese)

Ingredients

• 3 lbs boneless pork shoulder, cut into 1
• inch cubes 2 cups orange juice 1 cup chicken broth 1 tablespoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 1 teaspoon salt 2 chipotle peppers in adobo sauce, chopped 8 corn tortillas 1 cup shredded Monterey Jack cheese 1 cup diced tomatoes 1 avocado, sliced 1/4 cup cilantro leaves, for garnish

Instructions

1. In a large saucepan or Dutch oven, combine the pork cubes, orange juice, chicken broth, oregano, cumin, black pepper, salt, and chopped chipotle peppers. Bring to a boil over medium high heat.
2. Reduce the heat to low, cover the pan, and let the pork cook for 1 hour and 30 minutes, or until it is tender and falls apart easily with a fork.
3. Remove the pan from the heat and shred the pork using two forks. Return the shredded pork to the sauce and stir to combine. Let the mixture rest for 15 minutes to absorb the flavors.
4. Heat a griddle or large skillet over medium high heat. Warm the corn tortillas for about 30 seconds on each side, or until slightly crispy.
5. To assemble the tacos, place a generous portion of shredded carnitas onto each warm tortilla. Top with shredded Monterey Jack cheese, diced tomatoes, avocado slices, and a sprinkle of cilantro leaves.

Chef’s Insight

The key to tender, juicy carnitas is letting it cook low and slow. This allows the pork to break down and absorb the flavors of the sauce.

Notes

This recipe makes 8 tacos. Adjust the number of servings as needed by increasing or decreasing the quantity of ingredients.