Festival Classic Lunch: Grilled Carnitas Tacos

Allergens

Gluten, Dairy

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 2 cups water
• 1/4 cup white vinegar
• 1 tablespoon kosher salt
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 12 small corn tortillas, warmed
• 1 cup pickled red onions
• 1 lime, cut into wedges
• 1 avocado, sliced
• Fresh cilantro leaves

Instructions

1. In a large bowl, combine pork cubes, water, vinegar, kosher salt, cumin, oregano, paprika, black pepper, chili powder, garlic powder, and onion powder. Mix well to coat the pork evenly with the seasonings. Cover and refrigerate for at least 2 hours or up to overnight for optimal flavor development.
2. Preheat a grill or grill pan over medium high heat. Remove the marinated pork from the refrigerator, letting it come to room temperature. Thread the pork cubes onto metal skewers, leaving enough space between them for even cooking.
3. Grill the skewered pork for 12 15 minutes or until cooked through and slightly charred, turning frequently for even browning. As the pork cooks, the smell of smoke and sizzling meat will fill the air, creating an unforgettable sensory experience.
4. Carefully remove the cooked pork from the grill and let it rest for 5 minutes. Then, using tongs or two forks, shred the meat and return it to the grill to warm through.

Chef’s Insight

The key to tender and flavorful carnitas is marinating the pork overnight and grilling it over medium-high heat. This allows the meat to absorb the spices while avoiding overcooking or drying out.

Notes

This recipe captures the essence of a bustling street-food stand at a festival, with smoky flavors and vibrant colors that create an unforgettable dining experience.