Sizzling Street Carnitas Tacos

Allergens

None

Ingredients

• 2 pounds pork shoulder, cut into 1
• inch cubes
• 2 cups orange juice
• 1 cup chicken broth
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 8 corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1 cup pico de gallo
• 1 cup crumbled cotija cheese
• Lime wedges
• Fresh cilantro leaves

Instructions

1. In a large pot or Dutch oven, combine the pork shoulder, orange juice, chicken broth, salt, cumin, smoked paprika, black pepper, ground cinnamon, ground cloves, and bay leaves. Bring to a boil, then reduce heat and simmer for 2 hours until the pork is tender and easily shreds with a fork.
2. Remove the pork from the pot and discard the bay leaves. Shred the pork into bite sized pieces and set aside.
3. Heat a large grill or cast iron skillet over medium high heat. Add the shredded pork to the grill or skillet, cooking for 2 minutes per side until crispy and slightly charred.
4. Assemble the tacos by placing a portion of the carnitas in each tortilla, followed by lettuce, avocado slices, pico de gallo, crumbled cotija cheese, lime wedges, and fresh cilantro leaves.

Chef’s Insight

The combination of flavors and textures creates an unforgettable sensory experience that transports you straight to a bustling street festival.

Notes

Be sure to shred the pork finely to ensure it cooks quickly and evenly on the grill or skillet.