Sizzling Street-Style Carnitas Tacos

Allergens

Dairy (queso fresco), Gluten (corn tortillas)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 cups orange juice
• 1 cup lime juice
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 12 corn tortillas, warmed
• 1 large white onion, thinly sliced
• 1 cup fresh cilantro leaves
• 2 cups shredded iceberg lettuce
• 1 cup crumbled queso fresco
• 1 cup tomatillo salsa verde
• 2 limes, cut into wedges

Instructions

1. In a large bowl, combine the pork cubes with orange juice, lime juice, cumin, paprika, chili powder, salt, and black pepper. Mix well and let marinate for at least 4 hours or overnight in the refrigerator.
2. Preheat an outdoor grill to medium high heat. Drain the pork from the marinade, reserving the liquid.
3. Place the pork on the preheated grill and cook until browned on all sides, about 5 minutes. Add the reserved marinade and cover with a lid. Cook for an additional 1 2 hours or until the pork is tender and easily shreds with a fork.
4. Remove the pork from the grill and shred it using two forks. Return it to the grill and cook for an additional 5 minutes, allowing the flavors to meld together.
5. To assemble the tacos, place a portion of shredded carnitas on each warmed tortilla, then top with sliced onion, cilantro, lettuce, queso fresco, and salsa verde. Serve immediately with lime wedges on the side.

Chef’s Insight

For an extra smoky flavor, add a dash of chipotle powder to the marinade.

Notes

The flavors of the dish will intensify if prepared a day in advance, allowing the marinade to soak into the pork even more.