Sizzling Street Tacos Carnitas

Allergens

Soy (due to chicken broth)

Ingredients

• 4 lb boneless pork shoulder, cut into 2
• inch cubes
• 2 cups orange juice
• 1 cup chicken broth
• 1/2 cup white vinegar
• 2 tablespoons kosher salt
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 12 small corn tortillas
• 1 cup shredded lettuce
• 1 cup chopped tomatoes
• 1 cup crumbled cotija cheese
• 1/2 cup chopped cilantro
• 1 jalapeño, thinly sliced
• 1 lime, cut into wedges
• 1 avocado, diced
• Salt and pepper, to taste

Instructions

1. In a large pot, combine pork cubes, orange juice, chicken broth, vinegar, kosher salt, cumin, oregano, chili powder, smoked paprika, black pepper, coriander, and cinnamon. Stir well to combine.
2. Cover the pot and bring to a simmer over medium high heat. Once simmering, reduce the heat to low and cook for 1 hour, or until pork is tender and easily shreds with a fork.
3. Preheat your oven's broiler. Line a baking sheet with aluminum foil and set a wire rack on top.
4. Remove the pot from the heat and use two forks to shred the pork, discarding any excess fat. Spread the shredded pork evenly onto the wire rack. Broil for 3 5 minutes, or until the edges of the pork are slightly crispy.
5. Warm the tortillas in a dry skillet over medium heat for 10 seconds per side.
6. To assemble, place a generous portion of carnitas onto each tortilla and top with shredded lettuce, chopped tomatoes, crumbled cotija cheese, chopped cilantro, jalapeño slices, avocado, and a squeeze of lime. Season with salt and pepper to taste.
7. Repeat with the remaining ingredients to serve 6 tacos.

Chef’s Insight

The key to perfect carnitas is slow cooking the pork until it's tender and shredding it before broiling for that crispy edge.

Notes

The perfect blend of flavors and textures, this recipe is sure to be a game-day hit.