“Sizzling Street Carnitas Tacos”

Allergens

Dairy (lime crema)

Ingredients

• 1. 2 lbs boneless pork shoulder, cut into 2
• inch cubes 2. 1 cup orange juice 3. 1/2 cup lime juice 4. 1/2 cup apple cider vinegar 5. 1 tablespoon ground cumin 6. 1 tablespoon kosher salt 7. 1 teaspoon dried oregano 8. 1/2 teaspoon black pepper 9. 1/4 teaspoon ground cinnamon 10. 10 small corn tortillas 11. Pickled red onions (recipe follows) 12. Lime crema (recipe follows) 13. Chopped fresh cilantro 14. Lime wedges Pickled Red Onions: 1. 1 medium red onion, thinly sliced 2. 1/2 cup white vinegar 3. 1/2 cup water 4. 1 tablespoon sugar 5. 1 teaspoon kosher salt Lime Crema: 1. 1/2 cup sour cream 2. 1/4 cup lime juice 3. 1/4 teaspoon garlic powder 4. 1/4 teaspoon cumin

Instructions

1. In a slow cooker, combine the pork cubes with orange juice, lime juice, apple cider vinegar, cumin, kosher salt, oregano, black pepper, and ground cinnamon. Cook on low for 8 hours or high for 4 hours until the pork is tender and pulls apart easily with a fork.
2. Strain the cooking liquid through a fine mesh sieve into a small saucepan. Boil the liquid over medium heat until reduced to a thick consistency, about 15 minutes. Shred the cooked pork and toss it with the reduced sauce.
3. Assemble tacos by warming corn tortillas, filling them with pulled pork, pickled red onions, lime crema, fresh cilantro, and a squeeze of lime juice.
4. Prepare pickled red onions: In a jar, combine sliced red onion, white vinegar, water, sugar, and kosher salt. Refrigerate for at least 30 minutes.
5. Prepare lime crema: In a bowl, mix together sour cream, lime juice, garlic powder, and cumin. Refrigerate until ready to use.

Chef’s Insight

Serve these tacos at your next gathering for a festive and flavorful experience that won't disappoint.

Notes

This recipe makes a generous amount of pickled red onions and lime crema, which can be used for other recipes or enjoyed as-is.