Copycat Street Food Carnitas Tacos

Allergens

Gluten (in some tortillas), Dairy (cheese)

Ingredients

• 4 lbs pork shoulder, cut into 2
• inch cubes
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup white vinegar
• 2 tablespoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 3 cups water
• 15 corn tortillas
• 3 cups shredded lettuce
• 2 cups pico de gallo
• 2 cups shredded cheese (Monterey Jack and Cheddar)
• 1/2 cup chopped fresh cilantro
• 1/4 cup sour cream
• Lime wedges for garnish

Instructions

1. In a large Dutch oven, combine the pork, orange juice, lime juice, white vinegar, cumin, smoked paprika, chili powder, kosher salt, black pepper, and ground coriander. Mix well to coat the pork evenly with the spices.
2. Add water to the Dutch oven, making sure it covers the pork by about 1 inch. Bring to a boil, then reduce heat to low and cover. Cook for 3 hours or until the pork is tender and easily pulls apart.
3. Preheat grill or grill pan to medium high heat. Remove the cooked pork from the Dutch oven, shred it, and discard any excess fat. Place shredded pork on a grill basket and grill for 5 7 minutes until slightly charred, turning occasionally.
4. Assemble tacos by placing two tortillas per person onto a plate, followed by shredded lettuce, grilled carnitas, pico de gallo, cheese, cilantro, sour cream, and a lime wedge.

Chef’s Insight

Use freshly squeezed orange juice for the best flavor.

Notes

For a smokier flavor, use an ancho chili powder instead of regular chili powder.