Street-Side Carnitas Tacos: A Copycat Classic
Discover a festive and unforgettable street-food experience with this copycat recipe for Carnitas Tacos. Bring the party to your kitchen with our step-by-step instructions and sensory storytelling.
Allergens
Dairy (queso fresco), Gluten (corn tortillas)
Ingredients
- 3. 2 lbs boneless pork shoulder, cut into 1
- inch cubes 4. 1 cup orange juice 5. 1/2 cup lime juice 6. 1/2 cup white vinegar 7. 1/2 cup chopped onion 8. 3 cloves garlic, minced 9. 1 tsp ground cumin 10. 1 tsp paprika 11. 1/2 tsp ground coriander 12. 1/4 tsp cayenne pepper 13. 1 tbsp salt 14. 1 tbsp black pepper 15. 16 corn tortillas 16. 2 cups shredded lettuce 17. 2 ripe avocados, sliced 18. 1 cup crumbled queso fresco 19. 1 cup fresh cilantro leaves 20. Lime wedges for garnish
Instructions
- In a large bowl, combine the pork cubes, orange juice, lime juice, white vinegar, chopped onion, minced garlic, ground cumin, paprika, ground coriander, cayenne pepper, salt, and black pepper. Toss well to coat the pork evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight. Preheat your grill to medium high heat. In a large grill pan, place the marinated pork cubes and cook until browned on all sides, about 10 minutes. Transfer the cooked pork to a bowl and shred using two forks. Set aside. To assemble the tacos, warm the corn tortillas on the grill for about 30 seconds on each side or until slightly charred. Top each tortilla with shredded pork, lettuce, avocado slices, queso fresco, and cilantro leaves. Serve with lime wedges on the side.
Chef’s Insight
The key to perfect carnitas is slow-cooking the pork until it reaches a tender, shreddable texture.
Notes
This recipe creates a festive and lively atmosphere with its vibrant flavors and textures.