Copycat Restaurant Lunch: Street-Style Carnitas Tacos

Allergens

Gluten, Dairy (in cotija cheese)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup crumbled cotija cheese
• 1/4 cup fresh cilantro leaves
• 1 cup tomatillo salsa

Instructions

1. In a large bowl, combine pork shoulder, orange juice, lime juice, salt, black pepper, cumin, and smoked paprika. Mix well and marinate for at least 2 hours or up to overnight in the refrigerator.
2. Preheat oven to 350°F (175°C). Remove pork from marinade, shaking off excess liquid. Place pork on a rimmed baking sheet and roast for 45 50 minutes, until an instant read thermometer registers 165°F (74°C) in the thickest part of the meat. Let rest for 10 minutes before shredding.
3. Warm tortillas in a dry skillet or on a griddle over medium heat. Assemble tacos with shredded pork, avocado slices, crumbled cotija cheese, cilantro leaves, and tomatillo salsa.

Chef’s Insight

The combination of citrus, spice, and smoke creates an unforgettable flavor profile in these carnitas tacos.

Notes

Feel free to adjust the heat level by adding more or less chili powder or smoked paprika.