Sizzling Carnitas Street Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 3 lbs pork shoulder, 1/2 cup orange juice, 1/2 cup lime juice, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 24 small corn tortillas, 3 cups shredded lettuce, 1 cup crumbled cotija cheese, 1 cup fresh pico de gallo, 1/2 cup chopped cilantro, and 1 lime, cut into wedges.

Instructions

1. Season the pork with orange juice, lime juice, cumin, smoked paprika, chili powder, salt, black pepper, and cayenne pepper. Wrap in foil and cook at 350°F for 2 hours. Shred the cooked pork and add it back to the juices to warm through. Heat a grill or grill pan on high heat, sear the tortillas until slightly charred, then assemble tacos with carnitas, lettuce, cotija cheese, pico de gallo, cilantro, and lime wedges.

Chef’s Insight

Don't be afraid to adjust the spices according to your taste preferences or those of your guests.

Notes

If you can't find pre-made pico de gallo, simply mix chopped tomatoes, onions, and cilantro with lime juice.