Smoky Chipotle Carnitas Tacos

Allergens

None

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes 3 chipotle peppes in adobo sauce 1/4 cup fresh orange juice 2 tbsp olive oil 2 tsp ground cumin 1 tsp dried oregano Salt and pepper, to taste 12 small corn tortillas 1 cup shredded cabbage 1 avocado, sliced 1/4 cup fresh cilantro leaves 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the pork cubes, chipotle peppers, adobo sauce, orange juice, olive oil, cumin, oregano, salt, and pepper. Mix well to coat the pork evenly.
2. Preheat your grill or stovetop griddle to medium high heat. Add the marinated pork cubes and cook for 10 minutes, stirring occasionally, until the meat is browned and slightly charred.
3. Lower the heat to low and continue cooking for another 20 minutes or until the pork is fork tender. Stir occasionally to prevent sticking.
4. Remove the pork from the grill and shred it using two forks. Return the shredded meat to the grill and cook for an additional 5 minutes to absorb the flavors.
5. Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side.
6. Assemble the tacos by placing a generous portion of carnitas on each tortilla, then top with shredded cabbage, avocado slices, fresh cilantro leaves, and a squeeze of lime.
7. Serve immediately with your favorite salsa or hot sauce.

Chef’s Insight

Don't skimp on the adobo sauce; it adds a smoky depth of flavor that elevates these carnitas to new heights.

Notes

This recipe captures the essence of a bustling Friday-night tailgate party with its bold flavors and vibrant colors.