Firecracker Festival Carnitas Tacos

Allergens

Wheat (in corn tortillas), Gluten (in corn tortillas)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 3 cups chicken broth or water
• 1/2 cup orange juice
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 3 cups shredded cabbage and carrot slaw
• 8 small corn tortillas, warmed
• 2 jalapeños, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 2 tablespoons vegetable oil

Instructions

1. In a large pot, combine pork cubes, chicken broth or water, orange juice, salt, cumin, paprika, oregano, black pepper, and cinnamon. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 1 hour or until pork is tender.
2. Remove the pot from heat and let the pork mixture rest for 30 minutes. Strain the liquid, reserving the liquid for another use (like making a delicious broth). Shred the cooked pork with two forks.
3. Heat oil in a large skillet over medium high heat. Add shredded pork and cook until crispy and golden brown, about 5 minutes. Transfer to a plate and cover with foil to keep warm.
4. In the same skillet, add slaw and cook for 2 3 minutes, or until heated through.
5. To assemble tacos, place a layer of shredded pork on each tortilla, then top with a scoop of slaw. Add jalapeño slices and a few cilantro leaves. Finish with a squeeze of lime juice.

Chef’s Insight

The secret to tender carnitas is slow cooking in liquid with spices. Don't rush the process!

Notes

For a true festival experience, serve with Mexican beers or refreshing margaritas.