Festival Carnitas Street Tacos

Allergens

Soy (for those sensitive to adobo sauce in crema)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1/4 cup kosher salt
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp paprika
• 1 tsp black pepper
• 2 cups orange juice
• 2 cups chicken broth
• 12 small flour tortillas
• 2 cups pickled red onions (store
• bought or homemade)
• 1 cup chopped fresh cilantro
• 1 lime, cut into wedges Spicy Mango Salsa:
• 2 ripe mangoes, diced
• 1 jalapeno, seeds removed and finely diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt to taste Smoky Chipotle Crema:
• 1/2 cup mayonnaise
• 1 tbsp adobo sauce from a can of chipotles in adobo
• 1 tsp lime juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the pork cubes with salt, cumin, oregano, paprika, and black pepper. Toss until evenly coated.
2. Pour orange juice and chicken broth into a slow cooker, then add the seasoned pork. Cook on low for 6 8 hours, or until the meat is tender and falling apart.
3. Meanwhile, prepare the spicy mango salsa by combining diced mangoes, jalapeno, red onion, cilantro, and lime juice in a bowl. Season with salt to taste and refrigerate until ready to serve.
4. To make smoky chipotle crema, whisk together mayonnaise, adobo sauce, lime juice, salt, and pepper in a small bowl. Refrigerate until ready to serve.
5. Once the pork is cooked, shred it using two forks and return to the slow cooker to keep warm.
6. Warm flour tortillas on a griddle or in the microwave for 10 seconds per tortilla.
7. Assemble tacos by placing a spoonful of carnitas, pickled red onions, cilantro, and spicy mango salsa onto each warm tortilla. Drizzle with smoky chipotle crema and serve immediately.

Chef’s Insight

To enhance the carnitas flavor, add 2 cups of orange juice and 2 cups of chicken broth to a slow cooker, then season the pork cubes with kosher salt, ground cumin, dried oregano, paprika, and black pepper before adding them to the slow cooker. Cook on low for 6-8 hours until the meat is tender and falling apart.

Notes

To make this recipe, you will need a slow cooker or pressure cooker, and a griddle or microwave for warming tortillas.