Festival Classic Appetizer: Smoky Carnitas Street Tacos

Allergens

Gluten (in some corn tortillas), Dairy (cotija cheese)

Ingredients

• 1. 2 lbs pork shoulder 2. 1 cup orange juice 3. 1/2 cup white vinegar 4. 1/2 cup tomato sauce 5. 2 tbsp chili powder 6. 1 tbsp ground cumin 7. 1 tsp smoked paprika 8. 1/2 tsp ground cinnamon 9. Salt and pepper, to taste 10. 12 corn tortillas 11. 1 cup shredded red cabbage 12. 1/2 cup pickled onions 13. 1/2 cup fresh cilantro leaves 14. 1 lime, cut into wedges 15. 1 cup crumbled cotija cheese 16. 1 avocado, thinly sliced

Instructions

1. In a large pot or slow cooker, combine pork shoulder, orange juice, white vinegar, tomato sauce, chili powder, cumin, smoked paprika, ground cinnamon, salt, and pepper. Cook on low for 6 8 hours until the meat is tender and pulls apart easily.
2. Shred the cooked pork using two forks.
3. In a large pan or griddle, heat the shredded carnitas over medium heat until warmed through and slightly crispy.
4. Assemble the tacos by placing a portion of carnitas on each corn tortilla, topping with red cabbage, pickled onions, cilantro leaves, lime wedges, cotija cheese, and avocado slices.
5. Serve immediately with a side of hot sauce.

Chef’s Insight

The key to these street tacos is the slow-cooked pork, which infuses with the aromatic spices and becomes incredibly tender.

Notes

Serve with a side of hot sauce for an added kick.