Name: Carnitas Inspired Street Tacos
Cook time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: 4 lbs boneless pork shoulder; 1 tbsp mexican oregano; 1 tbsp cumin; ½ tbsp smoked paprika; 1 tbsp sugar; 2 tsp coriander; 2 tsp chili powder; 1 cup water (or broth); Juice from 1 large orange; Juice from 2 limes; ¾ cup milk; 1 white onion; 5 cloves garlic; 3 halved jalapenos; 2 tbsp whole peppercorns; Salt to taste (approx. 3-4 tsp salt); 2 avocados; ½ cup sour cream; ¼ cup or handful of cilantro; 2 garlic cloves grated; Juice from 1 lime; ½ tsp salt; Pepper to taste; Chili sauce; Corn tortillas (12); Onions, cilantro & fresh lime

Instructions

Divide pork into large chunks and generously season with salt & pepper.
Dice onion, halve the jalapenos, limes and orange, peel garlic cloves and gather spices in a small bowl.
Heat a dutch oven on medium high heat and add 2 tbsp of neutral oil. Add pork in batches, ensuring to sear on all sides.
Preheat the oven to 375F.
Once all pork is browned, add all of it back into the pot on medium. Add spices and stir. Allow the spices to become fragrant for 30 seconds. Add in the rest of the ingredients and bring the pot to a boil on high heat. Once its boiling, add the lid and transfer to the oven.
Cook the pork in the oven for 2 hours or until it can be shredded easily. Transfer the pork mixture to a parchment lined baking sheet and return to the oven under the broiler. I did 4 cycles of 5 minutes under the broiler, stir and returning back to the oven to get extra crispy!
Prepare the crema in a food processor and toast corn tortillas in pan for 2 minutes per side.
Assemble with pork, crema, chili sauce, diced onions and cilantro and squeeze of fresh lime and enjoy! :)

Carnitas Inspired street tacos