Sizzling Street Food Carnitas Tacos

Allergens

Soy (optional, if using pre-made tortillas)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 1 cup orange juice
• 1/2 cup lime juice
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 small corn tortillas
• 1 batch pico de gallo (recipe below)
• 1 batch guacamole (recipe below)

Instructions

1. In a large skillet, combine the pork cubes, orange juice, lime juice, cumin, smoked paprika, chili powder, salt, and black pepper. Cook over medium heat for 20 minutes or until pork is cooked through and tender.
2. Remove the pork from the skillet using a slotted spoon, allowing excess liquid to drain back into the pan. Shred the pork with two forks and set aside.
3. Heat the same skillet over medium high heat. Add the shredded pork back into the skillet and cook until it starts to sizzle and brown, about 5 minutes. Remove from heat.
4. Warm the corn tortillas in a separate pan or on a grill for about 30 seconds per side.
5. To assemble the tacos, place a few spoonfuls of shredded pork onto each warm tortilla, then top with pico de gallo and guacamole. Pico de Gallo: 2 cups diced tomatoes 1/2 cup chopped cilantro 1/4 cup finely chopped onion 1 jalapeno, seeds removed and finely chopped (optional) Salt to taste Guacamole: 2 ripe avocados, pitted and mashed 1/2 teaspoon lime juice 1/4 teaspoon salt 1/4 cup diced tomatoes 1/4 cup chopped cilantro 1/4 cup finely chopped onion

Chef’s Insight

For an extra smoky flavor, cook the pork on a grill instead of a skillet.

Notes

Feel free to adjust the seasoning according to your taste preferences.