Sizzling Street-Fair Carnitas Tacos

Allergens

Dairy (cotija cheese), Gluten (corn tortillas)

Ingredients

• 3 lb boneless pork shoulder, cut into 2
• inch cubes
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup apple cider vinegar
• 1/4 cup chopped fresh cilantro
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 8 corn tortillas, warmed
• 1 avocado, sliced
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped red onion
• 1/4 cup fresh cilantro leaves
• Lime wedges, for serving

Instructions

1. In a large bowl, combine the pork, orange juice, lime juice, apple cider vinegar, cumin, chili powder, paprika, salt, black pepper, and oregano. Toss well to coat the pork evenly with the seasoning mixture. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat your grill to medium high heat, and remove the pork from the refrigerator while it's heating up.
3. Place the marinated pork on a pre soaked cedar plank or directly on the grill grates. Cook for 15 20 minutes, turning occasionally, until the pork is cooked through and has a slight char. Remove from the grill and let it rest for about 5 minutes before shredding with two forks.
4. To assemble the tacos, place a generous portion of shredded carnitas on each warmed tortilla, top with avocado slices, crumbled cotija cheese, chopped red onion, and fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

Don't skip the marinating step; it adds depth of flavor to the carnitas.

Notes

Feel free to adjust the seasoning to your taste preference.