“Sizzling Carnitas Street Tacos”

Allergens

Gluten (from corn tortillas)

Ingredients

• 1. 2 pounds boneless pork shoulder, cut into 1
• inch cubes 2. 1/4 cup orange juice 3. 1/4 cup lime juice 4. 1 teaspoon ground cumin 5. 1 teaspoon paprika 6. 1/2 teaspoon ground black pepper 7. 1/2 teaspoon salt 8. 8 corn tortillas 9. 1/2 cup chopped red onion 10. 1/2 cup chopped cilantro 11. 1 jalapeño, thinly sliced 12. 1 avocado, sliced 13. 1 lime, cut into wedges

Instructions

1. In a large skillet or frying pan, combine the pork cubes, orange juice, lime juice, cumin, paprika, black pepper, and salt. Cook over medium high heat for about 5 minutes or until the liquid has evaporated and the pork is browned on all sides.
2. Reduce heat to low, cover, and cook for an additional 10 minutes, stirring occasionally, until the pork is tender and easily pulls apart with a fork.
3. While the pork is cooking, warm the tortillas in a separate skillet or directly over a gas burner for about 20 seconds on each side.
4. Once the pork is cooked, use two forks to shred it and mix it back into the juices.
5. To assemble, spoon some carnitas onto each tortilla, then top with red onion, cilantro, jalapeño slices, avocado, and a lime wedge. Serve immediately.

Chef’s Insight

Don't skip the char on the tortillas; it adds depth and warmth to the dish.

Notes

Serve with a side of black beans and Mexican rice for a complete meal.