“Street Market Carnitas Tacos”

Allergens

Wheat, Dairy (in cotija cheese)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 oranges, zested and juiced
• 1 cup orange juice
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup pico de gallo
• 1 cup crumbled cotija cheese
• 1/2 cup fresh cilantro leaves
• Lime wedges, for serving

Instructions

1. In a large pot or Dutch oven, combine the orange juice zest and juice, white vinegar, brown sugar, chili powder, cumin, paprika, coriander, garlic powder, onion powder, salt, and pepper. Mix well to create a spice rub.
2. Add the pork cubes to the pot, coating them evenly with the spice mixture.
3. Cook over medium heat for 4 5 minutes, stirring occasionally, until the meat is browned on all sides.
4. Reduce the heat to low, cover the pot, and let the pork simmer for
5. 5 2 hours, or until it is tender and pulls apart easily with a fork. Check periodically to ensure there is enough liquid in the pot. If necessary, add more orange juice or water.
6. Once the pork is cooked, use two forks to shred it into small pieces. Return the shredded meat to the pot and mix well to combine.

Chef’s Insight

To capture the sizzle, aroma, and crowd energy, invite friends over to enjoy this dish together while it's still warm and freshly prepared.

Notes

This recipe is inspired by the famous carnitas tacos from a well-known street market. Feel free to add or subtract toppings according to your preferences.