Sizzling Street Market Carnitas Tacos

Allergens

Dairy (sour cream), Wheat (corn tortillas)

Ingredients

• 1. 3 lbs pork shoulder, cut into 2
• inch cubes 2. 2 cups orange juice 3. 1 cup lime juice 4. 1/2 cup tequila 5. 1 tablespoon kosher salt 6. 1 tablespoon ground cumin 7. 1 tablespoon chili powder 8. 1 tablespoon paprika 9. 1 teaspoon black pepper 10. 1 teaspoon dried oregano 11. 8 corn tortillas 12. 2 cups shredded lettuce 13. 1 cup pico de gallo 14. 1 cup sour cream 15. 1 cup crumbled queso fresco 16. Lime wedges for serving

Instructions

1. In a large bowl, mix orange juice, lime juice, tequila, salt, cumin, chili powder, paprika, black pepper, and oregano. Add the pork cubes and toss to coat. Cover and refrigerate for 4 6 hours, or overnight for best results.
2. Preheat a large, heavy skillet or griddle over medium high heat. Remove the pork from the marinade, allowing excess liquid to drip off. Place the pork onto the heated skillet in a single layer. Cook undisturbed for 3 4 minutes until a golden crust forms on one side. Flip and cook for another 2 3 minutes or until the other side is golden and the pork reaches an internal temperature of 165°F.
3. Transfer cooked pork to a cutting board and shred using two forks, returning it to the skillet to keep warm.
4. To serve, heat tortillas on the griddle or in the microwave for 20 seconds. Top each tortilla with shredded carnitas, lettuce, pico de gallo, sour cream, and queso fresco. Serve immediately with lime wedges on the side.

Chef’s Insight

This sizzling street market-inspired dish captures the vibrant atmosphere of Mexican markets, taking your taste buds on a culinary adventure.

Notes

Adjust the spice level according to your preference by adding more or less chili powder. - For a vegetarian option, replace pork with grilled vegetables.