Tailgate Game Day Dinner – Copycat Carnitas Street Tacos

Allergens

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

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 2 cups orange juice
• 1 cup chicken broth
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 12 small corn tortillas, warmed
• 1 cup shredded lettuce
• 1 cup pico de gallo
• 1 avocado, sliced
• 1 cup sour cream
• 1 lime, cut into wedges
• Fresh cilantro leaves

Instructions

1. In a large Dutch oven or slow cooker, combine the pork cubes, orange juice, chicken broth, salt, black pepper, ground cumin, smoked paprika, ground cinnamon, and ground cloves. Stir to coat the pork evenly with the seasonings.
2. Cover and cook on low heat for 6 8 hours in a slow cooker or 3 4 hours in a Dutch oven until the pork is tender and falling apart.
3. Remove the pork from the liquid and shred it using two forks, then return it to the cooking liquid to soak up more flavor. Let it sit for 10 minutes before serving.

Chef’s Insight

Experiment with different cuts of pork for varied textures and flavors in your carnitas.

Notes

Feel free to adjust the seasonings to your taste.