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Tequila lime carnitas tacos

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  • Bone-in pork shoulder
  • Chili powder
  • Garlic powder
  • Onion powder
  • Ground cumin
  • Salt
  • Tajin seasoning
  • Tequila
  • Garlic puree
  • Chicken stock
  • Lime juice


  1. Marinate the Pork:
    • Mix the chili powder, garlic powder, onion powder, cumin, salt, and Tajin seasoning to create the rub.
    • Rub the mixture over the pork shoulder and marinate it overnight in the refrigerator to infuse the flavors.
  2. Braise the Pork:
    • Preheat your oven for braising or set up your slow cooker.
    • Place the pork in a deep baking dish or slow cooker and add tequila, garlic puree, chicken stock, and lime juice.
    • Cover and braise in the oven or cook in the slow cooker until the pork is very tender and easily shreds, typically several hours.
    • Alternatively, use your pressure cooker or Instant Pot for ease.
  3. Shred the Pork:
    • Once cooked, remove the pork from the liquid and shred it with two forks. You can then crisp up the shredded pork under the broiler or in a pan if desired.
  4. Prepare the Tacos:
    • Warm the King’s Hawaiian Street Taco Tortillas according to package instructions.
    • Place a spoonful of the shredded pork onto each tortilla.
  5. Add Toppings:
    • Sprinkle diced red onion and crumbled queso fresco over the pork.
    • Squeeze fresh lime juice over the tacos and garnish with chopped cilantro.
  6. Serve with Guacamole:
    • Serve the tacos with a side of fresh guacamole. You can place a dollop on top of each taco or serve it on the side.
  • Author: Lucas Krammes
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