“Tex-Mex Cookout Carnitas Tacos”

Allergens

Dairy (queso fresco), Gluten (corn tortillas)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1/4 cup ancho chili powder 3. 1 tbsp paprika 4. 1 tbsp ground cumin 5. 1 tsp ground coriander 6. 2 tsp kosher salt 7. 1 tsp freshly ground black pepper 8. 1/2 cup apple cider vinegar 9. 1 cup chicken broth 10. 12 corn tortillas 11. 1 cup chopped romaine lettuce 12. 1 cup pico de gallo 13. 1 avocado, sliced 14. 1/2 cup crumbled queso fresco 15. 1 lime, cut into wedges

Instructions

1. In a small bowl, mix together the ancho chili powder, paprika, ground cumin, coriander, salt, and pepper to create the spice rub.
2. Rub the spice mixture evenly onto the pork shoulder.
3. Heat a large pot or Dutch oven over medium high heat. Sear the seasoned pork shoulder until browned on all sides, then transfer it to a plate.
4. In the same pot, pour in the apple cider vinegar and chicken broth, scraping up any brown bits from the bottom of the pot.
5. Return the pork to the pot, cover with a lid, and let it simmer for 2 hours or until the meat is tender and easily shreds with a fork.
6. Remove the pork from the pot, shred it using two forks, and return it to the pot to cook in the sauce for another 15 minutes.
7. Heat a skillet or griddle over medium heat, warm the corn tortillas for about 20 seconds on each side until slightly softened.
8. Assemble the tacos with shredded pork, lettuce, pico de gallo, avocado slices, queso fresco, and a squeeze of lime juice.

Chef’s Insight

This recipe is inspired by the famous carnitas tacos from a popular Tex-Mex restaurant in San Antonio.

Notes

This recipe serves 2 people but can be easily scaled up for larger groups.