Sizzling Copycat Carnitas Street Tacos

Allergens

Dairy (queso fresco), Gluten (corn tortillas)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup orange juice
• 1/2 cup lime juice
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1 cup queso fresco, crumbled
• 1 jalapeño, thinly sliced (optional)

Instructions

1. In a large saucepan or Dutch oven, combine pork cubes, onion, garlic, orange juice, lime juice, cumin, paprika, salt, and black pepper. Mix well to coat the pork evenly with the spices and juices.
2. Bring the mixture to a boil, then reduce heat to low and simmer for
3. 5 2 hours or until the pork is tender and easily pulls apart. Stir occasionally to ensure even cooking.
4. Once the pork is cooked, use two forks to shred it directly in the saucepan. Continue to cook over medium low heat for an additional 10 minutes to allow flavors to meld.
5. While the carnitas are heating, warm the tortillas on a dry pan or in the microwave. Top each tortilla with a generous portion of shredded pork and a spoonful of sauce from the pan.
6. Add your favorite toppings: shredded lettuce, avocado slices, crumbled queso fresco, and jalapeño slices (if desire
7. . Fold the tacos in half and serve immediately.

Chef’s Insight

To add an extra smoky flavor, finish cooking the carnitas on a preheated grill for 2-3 minutes per side.

Notes

Make sure to use a Dutch oven or large saucepan with a tight-fitting lid to ensure even cooking.