Sizzling Copycat Carnitas Tacos

Allergens

Dairy (Queso Fresco)

Ingredients

• 3 lbs pork shoulder, cut into 1
• inch cubes 2 cups orange juice 1 cup apple cider vinegar 1/4 cup chili powder 1 tbsp ground cumin 1 tbsp paprika 2 tsp ground coriander 2 tsp salt 1 tsp black pepper 12 corn tortillas 2 cups shredded iceberg lettuce 1 cup pico de gallo 1 avocado, sliced 1 cup queso fresco Fresh cilantro leaves Lime wedges

Instructions

1. In a large bowl, whisk together orange juice, apple cider vinegar, chili powder, ground cumin, paprika, coriander, salt, and black pepper.
2. Add pork cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for 4 hours or overnight for a deeper flavor.
3. Preheat your oven to 300°F (150°C). Remove the pork from the marinade, shaking off excess liquid. Place it in a large baking dish and bake for 2 hours or until the meat is tender and easy to shred with a fork.
4. While the pork is cooking, warm the tortillas on a grill or in a dry skillet for 10 15 seconds per side.
5. Once the pork is cooked, shred it using two forks and add it back into the baking dish with any remaining marinade juices. Toss to combine.
6. To assemble tacos, place a generous portion of shredded pork onto each tortilla, then top with lettuce, pico de gallo, avocado slices, queso fresco, cilantro leaves, and a squeeze of lime juice.
7. Serve immediately and enjoy the sizzling, smoky explosion of flavors!

Chef’s Insight

For an extra smoky flavor, grill the pork before baking it in the oven.

Notes

Adjust the chili powder, cumin, or paprika according to your spice preference.