Copycat Street-Side Carnitas Tacos
This is an easy-to-follow copycat recipe for street-side carnitas tacos, with a creative twist. Inspired by a famous taco stand's dish, this appetizer combines flavors and textures to create an unforgettable dining experience. The ideal search term for this recipe would be "Copycat Carnitas Tacos Recipe."
Allergens
Dairy (Cotija Cheese), Gluten (Corn Tortillas)
Ingredients
- 2 lbs pork shoulder, cut into 1.5
- inch cubes
- 3 cups orange juice
- 1 cup lime juice
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 cup crumbled cotija cheese
- 1/2 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- In a large saucepan, combine the pork, orange juice, lime juice, salt, cumin, smoked paprika, and black pepper. Bring to a simmer over medium heat. Cover and cook for 2 hours, or until the pork is tender and falling apart.
- Remove the pan from heat and allow the pork to rest in the liquid for 15 minutes, then shred using two forks.
- Heat a grill or grill pan over medium high heat. Sear the carnitas on both sides until crispy and browned, about 2 3 minutes per side.
Chef’s Insight
To enhance the smoky flavor, add a dash of chipotle powder to the marinade.
Notes
For an authentic taste, use freshly squeezed orange and lime juices.