Ingredients

The following ingredients have 4 Servings
  • 2 lb Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas
  • 12 corn tortillas
  • 2 cups corn
  • 1 jalapeno
  • 1 tsp ground chili powder
  • 1 lime
  • 1/4 cup cotija cheese (crumbled (approximately 1.5 oz))
  • 1/2 tsp salt (`)

Instruction

  • Preheat oven to 350F.
  • Cut the pieces of pork into chunks no larger than 2" cubed.
  • Spread out the pieces of pork in a baking dish so that they are not touching. Cover with tin foil. Bake until 150F inside (cooked through), approximately 20-25 minutes. (The smaller the pieces, the faster it will cook).
  • While the pork is baking, make the Mexican Street Corn Salsa. Combine the salsa ingredients in a small bowl. Season to taste with additional salt, lime, chili powder, and jalapeno. Refrigerate until ready to use.
  • When the pork is done, shred using a stand mixer or two forks. Mix in a little of the drippings from the baking dish for moisture if desired.
  • Layer each taco with the carnitas, Mexican Street Corn salsa, and any other toppings desired. Serve warm.