Firecracker Street Carnitas

Allergens

None

Ingredients

• 3 lbs pork shoulder, cut into 1
• inch cubes
• 2 cups orange juice
• 1 cup lime juice
• 1/2 cup tequila
• 1/4 cup brown sugar
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 8 cloves garlic, minced
• 1 medium onion, chopped
• 1 jalapeño, seeded and chopped
• 1 bunch cilantro, roughly chopped
• Corn tortillas, for serving
• Lime wedges, for serving

Instructions

1. In a large mixing bowl, combine the orange juice, lime juice, tequila, brown sugar, kosher salt, black pepper, ground cumin, chili powder, smoked paprika, garlic, onion, and jalapeño. Mix well to create the marinade.
2. Add the pork cubes to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat a large cast iron skillet or griddle over medium high heat. Remove the pork from the marinade, allowing excess liquid to drip off. Sear the pork on all sides until browned, about 2 3 minutes per side.
4. Reduce heat to low and add half of the marinade to the skillet, stirring occasionally to prevent sticking. Cook the pork slowly in the marinade until tender and caramelized, approximately 1
5. 5 hours.
6. Remove the cooked pork from the skillet and shred using two forks. Return the shredded pork to the skillet with the remaining marinade and cook for another 5 minutes to absorb the flavors.
7. Serve the carnitas on warm corn tortillas, garnished with chopped cilantro and lime wedges.

Chef’s Insight

Experiment with different alcohol options for the marinade, such as mezcal or even a spicy margarita mix to add more depth to this dish.

Notes

Pair this dish with a refreshing cucumber-lime aguas frescas for a truly festive experience.