Festival Classic Lunch: Smoky Carnitas Tacos

Allergens

Wheat (gluten in tortillas), Dairy (avocado)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1 cup orange juice
• 1 cup apple cider vinegar
• 1/4 cup chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• Salt, to taste
• 8 corn tortillas
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a large pot, combine pork cubes, orange juice, apple cider vinegar, chili powder, cumin, smoked paprika, garlic powder, black pepper, and salt to taste. Mix well.
2. Cook the pork over medium heat for 1 hour and 30 minutes or until tender and easily pulled apart.
3. Once cooked, shred the pork using two forks and mix it back into the sauce.
4. Heat a griddle or non stick pan over medium heat. Warm up the corn tortillas for 20 seconds on each side or until slightly charred.
5. To assemble, layer a spoonful of smoky carnitas onto each warm tortilla and top with avocado slices, shredded lettuce, cilantro leaves, and a squeeze of lime juice.

Chef’s Insight

To elevate this dish even further, add pickled red onions or fresh salsa verde for an added crunch and tanginess.

Notes

For a more authentic experience, serve the tacos with a side of freshly-made churros and a cup of Mexican hot chocolate.