Street-Side Carnitas Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 1. 2 lbs pork shoulder, cut into 1
• inch cubes 2. 1 cup orange juice 3. 1/2 cup lime juice 4. 1/2 cup chopped cilantro 5. 4 cloves garlic, minced 6. 1 tablespoon ground cumin 7. 1 teaspoon ground coriander 8. 1 teaspoon dried oregano 9. Salt and pepper, to taste 10. 12 corn tortillas 11. 2 cups shredded lettuce 12. 1 large tomato, diced 13. 1/2 red onion, thinly sliced 14. 1 avocado, sliced 15. 1 cup crumbled cotija cheese 16. Salsa verde, to taste

Instructions

1. In a large mixing bowl, combine the pork cubes, orange juice, lime juice, cilantro, garlic, cumin, coriander, oregano, salt, and pepper. Toss well to coat the pork evenly.
2. Heat a large griddle or skillet over medium high heat. Sear the pork cubes in batches until browned on all sides. Transfer seared meat to a slow cooker.
3. Cover the slow cooker and cook on low for 6 hours or high for 3 hours, or until the pork is tender and easily shreds with a fork.
4. Using two forks, shred the pork into small pieces and stir to combine with juices. Keep warm.
5. Warm the corn tortillas in a dry skillet or on a griddle for 30 seconds per side.
6. Assemble tacos by placing a few spoonfuls of carnitas, shredded lettuce, diced tomato, sliced red onion, avocado slices, cotija cheese, and salsa verde into each tortilla. Serve immediately.

Chef’s Insight

The combination of spices used here gives these carnitas a depth of flavor that will have you coming back for more.

Notes

To intensify the flavors, consider marinating the pork overnight in the refrigerator.