Copycat Famous Street Taco Truck Carnitas

Allergens

Dairy (queso fresco), Wheat (corn tortillas)

Ingredients

• 2 lbs boneless pork shoulder
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups orange juice
• 1 cup vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• Salt and pepper, to taste
• 12 corn tortillas
• Salsa fresca
• Queso fresco
• Chopped cilantro
• Lime wedges

Instructions

1. In a large pot or Dutch oven, combine pork shoulder, onion, garlic, orange juice, vegetable oil, cumin, chili powder, salt, and pepper. Stir well to coat the pork evenly with the seasonings.
2. Cover the pot and cook over medium low heat for 2 hours or until the pork is tender and easily shredded.
3. Using two forks, shred the pork directly in the pot and mix it with the sauce. Cook for an additional 30 minutes to allow flavors to meld.
4. In a large skillet or comal, warm the corn tortillas until softened. Serve immediately.
5. Top each tortilla with carnitas, salsa fresca, queso fresco, chopped cilantro, and lime wedges to taste.

Chef’s Insight

The key to tender, flavorful carnitas is cooking the pork slowly with its seasonings in orange juice, which adds a sweetness that complements the spices.

Notes

Serve with a side of refried beans or Spanish rice for a complete meal experience.