Firecracker Street Carnitas Tacos

Allergens

Gluten (in corn tortillas), Dairy (in queso fresco)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 cups water
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tbsp ground cumin
• 2 tsp paprika
• 2 tsp dried oregano
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 12 corn tortillas
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 cup crumbled queso fresco
• 1 avocado, sliced
• Fresh cilantro leaves
• Lime wedges

Instructions

1. In a large pot, combine the pork shoulder, water, onion, garlic, cumin, paprika, oregano, chili powder, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the pork is tender and easily shreds with a fork.
2. Preheat a grill or grill pan over medium high heat. Remove the pork from the pot, shred it, and discard any excess fat or skin. Add the shredded pork back into the pot and cook for an additional 5 minutes, stirring occasionally.
3. Warm the corn tortillas on the grill for 10 20 seconds per side until they have slight char marks. Assemble tacos with a generous portion of carnitas, shredded lettuce, diced tomatoes, crumbled queso fresco, avocado slices, and fresh cilantro leaves.
4. Serve the tacos immediately with lime wedges on the side.

Chef’s Insight

The secret to these Firecracker Street Carnitas Tacos is the combination of flavors, spices, and smoky aroma from the grill.

Notes

The sizzling, smoky, and bold flavors of these tacos will transport you straight to a lively festival street food stand.