Food-Truck Favorite Lunch: Copycat Crave-Worthy Carnitas Tacos

Allergens

Gluten, Dairy (in cotija cheese)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 tsp kosher salt
• 12 small corn tortillas
• 1/2 cup chopped cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1 cup crumbled cotija cheese

Instructions

1. In a large bowl, combine orange juice, lime juice, apple cider vinegar, soy sauce, chili powder, cumin, black pepper, and salt. Mix well to create the marinade.
2. Cut the pork shoulder into 2 inch cubes and add it to the marinade. Toss until the pork is evenly coated. Cover and refrigerate for at least 4 hours or overnight for optimal flavor.
3. Preheat your grill or a grill pan to medium high heat. Remove the pork from the marinade, letting excess liquid drip off. Grill the pork cubes for 5 7 minutes per side, or until cooked through and slightly charred. As the pork cooks, it will release its delicious juices, which can be scraped up and mixed back into the meat to enhance the flavors even more.
4. Warm the corn tortillas on the grill for 30 seconds per side, just until they're pliable and have grill marks.
5. Assemble your tacos by placing a generous portion of carnitas onto each warmed tortilla. Top with chopped cilantro, avocado slices, a squeeze of lime juice, and crumbled cotija cheese.

Chef’s Insight

The key to perfect carnitas is slow marination and even cooking to achieve tender, flavorful meat with a slight crust from the grill.

Notes

The pork should be cut into roughly equal-sized cubes for even cooking. For a more authentic street food experience, serve your tacos with a side of salsa or pickled vegetables.