From craving to table
Instructions
- 1
In a large bowl, toss the pork shoulder cubes with smoked paprika, cumin, oregano, cayenne, black pepper, and salt until well coated.
- 2
Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat. Add the pork in batches and sear until browned on all sides, about 5 minutes per batch.
- 3
Remove the pork and set aside. In the same pot, add the chopped onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute more.
- 4
Return the pork to the pot. Pour in orange juice and chicken broth. Stir to combine and bring to a simmer.
- 5
Reduce heat to low, cover, and cook for 30-35 minutes until the pork is tender and can be easily shredded.
- 6
Uncover and increase heat to medium-high. Cook, stirring occasionally, until most of the liquid evaporates and pork becomes crispy in spots, about 5-10 minutes.
- 7
Warm the corn tortillas in a dry skillet or microwave.
- 8
Assemble the tacos by filling each tortilla with carnitas, then top with pico de gallo, chopped cilantro, diced red onion, and a squeeze of lime.
- 9
Serve immediately and enjoy!