Copycat Restaurant Lunch: Craveable Smoky Street Tacos

Allergens

Gluten (if using gluten-free tortillas), Soy (if using soy sauce or other condiments)

Ingredients

• 2 lbs pork shoulder
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup orange juice
• 1/4 cup apple cider vinegar
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 8 small corn tortillas
• 1 cup pickled red onions
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, thinly sliced
• 1 lime, cut into wedges

Instructions

1. In a large pot or Dutch oven, combine pork shoulder, onion, garlic, chicken broth, orange juice, apple cider vinegar, ground cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper. Stir well to mix the ingredients.
2. Bring the mixture to a boil, then reduce heat and let it simmer for 2 hours or until the pork is tender and falls apart easily with a fork.
3. Remove the pork from the pot and shred it using two forks. Return the shredded pork back into the pot and stir well to combine with the sauce.
4. Warm up the corn tortillas in a dry pan or on a griddle until they are slightly softened but not too bendy. Keep them warm while preparing the tacos.
5. To assemble, place 1/4 cup of shredded pork onto each tortilla and top with pickled red onions, fresh cilantro, jalapeño slices, and a squeeze of lime juice.

Chef’s Insight

The smoky aroma of this dish comes from the blend of spices, which imitate the flavors of a wood-fire grill.

Notes

For an extra smoky flavor, consider grilling the tortillas before assembling the tacos.