Sizzling Carnitas Tacos

Allergens

Gluten, Dairy, Eggs (in cheese)

Ingredients

• 3 lbs pork shoulder, cut into 2
• inch cubes 1 cup orange juice 1 cup lime juice 2 cups chicken broth 1 tbsp ground cumin 1 tbsp paprika 1 tbsp salt 1 tbsp black pepper 4 cups shredded cabbage 8 oz crumbled cotija cheese 1 cup fresh cilantro, chopped 2 cups pineapple, diced 1 jalapeno, finely chopped 12 corn tortillas

Instructions

1. In a large pot, combine pork, orange juice, lime juice, chicken broth, cumin, paprika, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours or until pork is tender.
2. Remove pork from the liquid and shred using two forks. Set aside.
3. In a small bowl, mix together pineapple, jalapeno, and cilantro to create the tangy pineapple salsa.
4. Heat a grill or griddle to medium high heat. Place a grill pan over the heat source and add shredded pork in a single layer. Cook for 3 4 minutes per side until golden brown and crispy.
5. Warm corn tortillas on the grill for about 20 seconds on each side, until slightly charred.
6. Assemble tacos by adding cooked carnitas to warm tortillas, topping with cabbage, cotija cheese, and tangy pineapple salsa.

Chef’s Insight

The combination of flavors and textures in these sizzling carnitas tacos is sure to impress your guests and bring back memories of vibrant street food markets.

Notes

Make sure to allow enough time for the pork to simmer and become tender before proceeding with the rest of the recipe.