Copycat Famous Street Food Taco Truck’s Sizzling Carnitas Tacos

Allergens

Wheat (corn tortillas)

Ingredients

• 1. 4 lbs boneless pork shoulder, cut into large chunks 2. 3 cups orange juice 3. 1 cup white vinegar 4. 1/4 cup kosher salt 5. 1 tablespoon ground cumin 6. 1 tablespoon smoked paprika 7. 1 teaspoon ground black pepper 8. 1 teaspoon dried oregano 9. 2 bay leaves 10. 10 corn tortillas 11. 2 cups shredded lettuce 12. 1 large tomato, diced 13. 1 small red onion, thinly sliced 14. 1 avocado, sliced 15. 1/2 cup sour cream 16. 1 lime, cut into wedges

Instructions

1. In a large pot, combine pork shoulder, orange juice, white vinegar, kosher salt, cumin, smoked paprika, ground black pepper, oregano, and bay leaves. Stir well to combine.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours, until the pork is tender and falling apart.
3. Preheat a grill or grill pan over medium high heat.
4. Remove the pork from the pot and shred it using two forks.
5. Spoon the shredded pork onto hot grill grates to sizzle, cooking for 2 3 minutes per side.
6. Warm the corn tortillas on the grill for about 30 seconds per side.
7. To assemble the tacos, place a scoop of sizzling carnitas onto each warm tortilla and top with shredded lettuce, diced tomato, sliced red onion, avocado slices, sour cream, and a squeeze of lime juice.

Chef’s Insight

To enhance the smoky flavor, you can add a pinch of chipotle powder to the pork mixture.

Notes

The sizzling carnitas can be prepared up to 1 day in advance. Assemble the tacos just before serving for maximum freshness.