“Game Day Carnitas Tacos: A Spicy Twist on a Famous Restaurant Classic”

Allergens

Dairy (Monterey Jack cheese)

Ingredients

• 4 servings 1. 2 lbs boneless pork shoulder 2. 3 cups chicken broth 3. 1 tablespoon kosher salt 4. 2 teaspoons freshly ground black pepper 5. 2 teaspoons smoked paprika 6. 1 teaspoon ancho chili powder 7. 1 teaspoon ground cumin 8. 1/2 teaspoon ground coriander 9. 1/4 teaspoon cayenne pepper (optional) 10. 12 small corn tortillas, warmed 11. 1 cup fresh cilantro leaves, chopped 12. 1 cup red onion, finely chopped 13. 2 cups shredded Monterey Jack cheese 14. 1 jalapeno pepper, thinly sliced (optional) 15. 1 lime, cut into wedges

Instructions

1. In a large pot, combine the pork shoulder, chicken broth, salt, black pepper, smoked paprika, ancho chili powder, ground cumin, ground coriander, and cayenne pepper (if using). Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 3 hours or until the pork is tender and easily shreds with a fork.
3. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and stir to combine with the liquid.
4. Heat a grill or grill pan over medium high heat. Add the tortillas one at a time, cooking until they are slightly charred on both sides, about 30 seconds per side. Remove from the grill and keep warm.
5. To assemble the tacos, place a portion of shredded pork onto each tortilla, then top with cilantro, red onion, Monterey Jack cheese, and jalapeno slices (if using). Squeeze lime juice over the tacos and serve immediately.

Chef’s Insight

The secret to tender, flavorful carnitas is slow cooking the pork shoulder in a blend of spices and chicken broth.

Notes

Serve with a side of guacamole or pico de gallo for added flavor.