Street-Style Sizzling Carnitas Tacos

Allergens

None

Ingredients

• 1. 2 pounds boneless pork shoulder 2. 3 cups orange juice 3. 1 cup chicken broth 4. 1 tablespoon kosher salt 5. 1 teaspoon ground cumin 6. 1 teaspoon paprika 7. 1 teaspoon garlic powder 8. 1 teaspoon onion powder 9. 1/2 teaspoon black pepper 10. 12 corn tortillas 11. 1 cup pickled red onions 12. 1 lime, cut into wedges 13. Fresh cilantro leaves, for garnish

Instructions

1. In a large saucepan, combine pork shoulder, orange juice, chicken broth, salt, cumin, paprika, garlic powder, onion powder, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 3 hours or until the pork is tender and easily shreds with a fork.
2. Remove the pork from the saucepan and shred it using two forks. Set aside.
3. In a large skillet over medium high heat, add the shredded pork and 1 cup of the cooking liquid. Cook, stirring occasionally, until the liquid has evaporated and the pork is crispy and sizzling, about 5 7 minutes.
4. Warm corn tortillas in a dry skillet or microwave for 20 seconds per tortilla.
5. Assemble tacos by placing a scoop of sizzling carnitas on each warm tortilla, topping with pickled red onions and a squeeze of lime. Garnish with cilantro leaves.
6. Serve immediately while crispy and hot!

Chef’s Insight

For an extra burst of flavor, try adding a dash of chili powder or chipotle powder to the seasoning mix.

Notes

Adjust the spice level to your preference by adding more or less paprika, cumin, or black pepper.