Name: Pork Carnitas Street Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Pork shoulder; 1 whole Corn tortillas; 0.25 cup Plain Greek yogurt; 0.25 tsp Olive oil; 0.25 cup White onion; 2 tbsp Fresh cilantro; 0.5 whole Lime; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground cumin; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder; 1 tbsp Water

Instructions

Prep 10 min · Cook 30 min

Cut the pork shoulder into 1-inch cubes and season evenly with sea salt, black pepper, ground cumin, dried oregano, and garlic powder.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the pork cubes to the skillet and sear on all sides until a golden-brown crust forms, about 5 minutes.
Add 1 tablespoon of water to the pan, cover with a tight-fitting lid, and reduce the heat to low to simmer for 20 minutes until the pork is tender.
Remove the lid and increase the heat to medium-high, allowing any remaining liquid to evaporate and the pork to crisp further in its own fat for 5 minutes.
While the pork finishes, warm the corn tortillas in a separate dry skillet over medium heat for 30 seconds per side.
In a small bowl, whisk together the plain Greek yogurt and the juice from the lime to create a zesty crema.
Shred the pork slightly with two forks and divide it evenly between the warmed tortillas.
Top the tacos with diced white onion, fresh cilantro, and a drizzle of the prepared lime-yogurt crema before serving.

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Ingredients

Instructions

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