Copycat Famous Street-Food Carnitas Tacos

Allergens

Dairy (queso fresco)

Ingredients

• 2 lbs pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 corn tortillas
• 1 cup salsa
• 1/2 cup chopped fresh cilantro
• 1/4 cup crumbled queso fresco
• 1 avocado, sliced

Instructions

1. In a slow cooker, combine pork shoulder, orange juice, lime juice, chili powder, cumin, paprika, salt, and black pepper. Cook on low for 8 hours.
2. Remove the pork from the slow cooker and shred it using two forks.
3. Warm corn tortillas in a dry skillet for about 30 seconds per side or until slightly charred.
4. Assemble tacos by adding a generous portion of shredded pork, salsa, cilantro, queso fresco, and avocado slices.

Chef’s Insight

The key to tender, flavorful carnitas is slow cooking the pork shoulder.

Notes

For added spice, include sliced jalapeños or chopped green chilies in the salsa.