Sizzling Street Food Carnitas Tacos: A Fiesta of Flavors

Allergens

Dairy (Monterey Jack cheese)

Ingredients

• 3 lbs pork shoulder, cut into 2
• inch cubes
• 1/4 cup kosher salt
• 1 tablespoon black pepper
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 3 cups water
• 2 cups orange juice
• 2 tablespoons vegetable oil
• 12 small corn tortillas, warmed
• 1 cup pico de gallo
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Optional: Refried beans and pickled onions

Instructions

1. In a large bowl, mix salt, black pepper, cumin, smoked paprika, oregano, and ground cinnamon. Rub the spice mixture onto the pork cubes, ensuring they are evenly coated.
2. In a large pot or Dutch oven, combine the pork, water, and orange juice. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour 30 minutes or until the pork is tender and easily shreds with a fork.
3. In a large skillet or griddle, heat vegetable oil over medium high heat. Using tongs or a slotted spoon, transfer the cooked pork from the pot to the skillet, leaving behind any liquid.
4. Cook the pork in batches until golden brown and slightly crispy on all sides. Transfer to a plate, then shred the meat using two forks.
5. Return the shredded pork to the skillet and cook for an additional 3 5 minutes or until heated through.
6. To assemble the tacos, place 1/4 cup of shredded carnitas in each tortilla, top with pico de gallo, Monterey Jack cheese, cilantro, and a squeeze of lime. Serve hot.
7. If desired, add refried beans and pickled onions for an extra flavor boost.

Chef’s Insight

Feel free to adjust the spices in the rub according to your taste preferences.

Notes

Serve with a side of Mexican rice and black beans for a complete meal.