Street Market Carnitas Tacos

Allergens

Wheat (Gluten) in tortillas

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes 1 cup orange juice 1/2 cup lime juice 1/4 cup tequila 1 tbsp kosher salt 1 tsp black pepper 1/2 cup vegetable oil 8 corn tortillas 1 avocado, diced 1 small red onion, thinly sliced 1/4 cup fresh cilantro leaves 1 jalapeño, thinly sliced Squeeze of lime juice, to taste Salt and pepper, to taste

Instructions

1. Combine the pork shoulder, orange juice, lime juice, tequila, salt, and black pepper in a large resealable plastic bag. Massage the marinade into the meat, then seal the bag and refrigerate for 2 hours.
2. Preheat the oven to 300°F (150°C). Remove the pork from the marinade, allowing any excess liquid to drip off.
3. Heat the vegetable oil in a large cast iron skillet over medium high heat. Add the pork cubes and cook until browned on all sides, about 6 minutes. Transfer the skillet to the oven and cook the pork for 1 hour or until tender.
4. Remove the skillet from the oven and shred the pork using two forks. Return the shredded meat to the skillet and stir to combine with the rendered fat.
5. Warm the tortillas in a separate pan over medium heat, about 20 30 seconds per side.
6. To assemble, place a portion of the carnitas onto each tortilla, followed by avocado, red onion, cilantro leaves, jalapeño slices, and a squeeze of lime juice. Season with salt and pepper to taste.
7. Fold the tortillas in half, tucking in the sides, and serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish is an unforgettable experience.

Notes

Use high-quality pork shoulder for the best results.