Sizzling Street Taco Truck Carnitas

Allergens

Gluten, Dairy, Eggs, Soy, Fish, Shellfish

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 1 cup fresh orange juice
• 1/4 cup apple cider vinegar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 small corn tortillas
• 1 cup shredded iceberg lettuce
• 1 ripe avocado, diced
• 1 lime, cut into wedges
• Fresh cilantro leaves

Instructions

1. Combine the pork shoulder cubes in a large slow cooker with orange juice, apple cider vinegar, ground cinnamon, salt, and black pepper. Stir to coat the pork evenly with the seasoning mixture.
2. Cook on low for 8 hours or high for 4 5 hours until the pork is tender and easily shredded with a fork.
3. Using two forks, shred the cooked pork into bite sized pieces and set aside.
4. Heat a skillet over medium heat. Add a thin layer of cooking oil and fry each tortilla on both sides until slightly crispy and warm. Remove and place on a plate covered with a towel to keep them soft.
5. Spoon the shredded carnitas onto each tortilla, add lettuce, avocado, and top with a generous squeeze of lime juice and cilantro leaves.
6. Serve immediately with a side of your favorite salsa or hot sauce.

Chef’s Insight

The secret to tender carnitas is cooking it low and slow, allowing the flavors to infuse and meld together perfectly.

Notes

Feel free to adjust the seasoning and add your favorite hot sauce for an extra kick.