Street Taco Truck Carnitas

Allergens

Gluten (in corn tortillas), Dairy (sour cream)

Ingredients

• 2 lbs boneless pork shoulder
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 1 cup orange juice
• 1/2 cup lime juice
• 1/2 cup water
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 12 small corn tortillas
• 1 medium white onion, thinly sliced
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1 cup pico de gallo
• 1 cup sour cream
• 1 lime, cut into wedges

Instructions

1. In a large pot, combine the pork shoulder, onion, garlic, orange juice, lime juice, water, chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the pork evenly with the seasonings. Cover and cook over medium high heat for 30 minutes.
2. Reduce the heat to low and let the pork simmer for another
3. 5 hours or until tender and easy to shred.
4. Remove the pot from heat, and using two forks, shred the pork into bite sized pieces.
5. Heat a griddle or pan on medium high heat. Place the tortillas on the griddle for about 30 seconds per side until slightly charred.
6. Assemble the tacos by layering shredded pork, sliced onion, lettuce, avocado, pico de gallo, and a dollop of sour cream. Serve with lime wedges on the side.

Chef’s Insight

To add an extra smoky flavor, grill the tortillas directly over an open flame for a few seconds per side.

Notes

This recipe can be easily doubled or tripled to serve a larger crowd. Add hot sauce for an extra kick!