Street-Food Rebel’s Copycat Carnitas Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 2 lbs boneless pork shoulder 1/4 cup fresh orange juice 1/4 cup fresh lime juice 1/2 cup apple cider vinegar 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon garlic powder 1 teaspoon onion powder Salt and pepper, to taste 8 corn tortillas 2 cups shredded romaine lettuce 1 cup pico de gallo 1 cup crumbled cotija cheese 1/4 cup chopped cilantro

Instructions

1. In a large mixing bowl, combine orange juice, lime juice, apple cider vinegar, cumin, smoked paprika, chili powder, coriander, garlic powder, onion powder, salt, and pepper. Mix well.
2. Add the pork shoulder to the marinade and massage it in. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat your oven to 300°F (150°C). Remove the pork from the marinade, reserving the marinade.
4. In a large oven safe pot, heat oil over medium high heat. Sear the pork on all sides until browned. Pour in the reserved marinade and bring to a simmer. Cover and bake for 2 hours or until tender and shreddable.
5. Remove the pork from the oven and shred using two forks, then return to the pot with its juices and mix well.
6. Heat tortillas on a griddle or in the microwave. Top each tortilla with carnitas, lettuce, pico de gallo, cotija cheese, and cilantro. Serve immediately.

Chef’s Insight

Slow cooking the pork creates tender, juicy meat that shreds easily and absorbs the flavors of the spices.

Notes

The orange juice adds a tangy twist to the traditional carnitas recipe, while the apple cider vinegar gives it an extra kick.