Tailgate Game Day Carnitas Tacos

Allergens

Gluten, Dairy (from sour cream)

Ingredients

• 3 lbs boneless pork shoulder
• 2 cups orange juice
• 1 cup chicken broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 8 flour tortillas
• 2 cups shredded cabbage and carrots (for slaw)
• 1 lime, zested and juiced
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 1/4 cup fresh cilantro leaves

Instructions

1. In a slow cooker, combine pork shoulder, orange juice, chicken broth, chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook on low for 6 hours or high for 3 hours.
2. Remove pork from slow cooker and shred with two forks, return to slow cooker and stir to coat in the liquid.
3. In a small bowl, whisk together lime juice, sour cream, and olive oil. Set aside.
4. Toss shredded cabbage and carrots with lime zest and a pinch of salt.
5. Warm flour tortillas on a grill or in the microwave.
6. Assemble tacos by placing a scoop of pork carnitas, a spoonful of slaw, and a drizzle of lime crema on each tortilla. Garnish with fresh cilantro leaves.

Chef’s Insight

Don't skimp on the shredding - the more surface area, the more flavorful the carnitas will be!

Notes

Pork shoulder can be replaced with beef brisket or chicken thighs for a different twist on this classic recipe.