Copycat Street-Food BBQ Carnitas Tacos

Allergens

Soy, Dairy (in queso fresco)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro

Instructions

1. In a large bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, smoked paprika, ground cumin, salt, and black pepper.
2. Add the pork cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours or up to overnight.
3. Preheat a grill or outdoor griddle to medium high heat. Remove the pork from the marinade, allowing excess liquid to drip off. Grill the pork cubes until cooked through and slightly charred on all sides, about 8 10 minutes.
4. Transfer the cooked pork to a cutting board and shred using two forks.
5. Warm the corn tortillas on the grill or in a pan for 30 seconds per side.
6. Assemble the tacos: Place shredded lettuce, carnitas, avocado slices, queso fresco, and cilantro on each tortilla.
7. Serve immediately and enjoy the unforgettable flavors of these Copycat Street Food BBQ Carnitas Tacos.

Chef’s Insight

To achieve the perfect char on your grill, cook over direct heat initially, then move to indirect heat as needed.

Notes

Customize your tacos with additional toppings like pickled onions or a squirt of salsa verde.