Ultimate BBQ Smokehouse Lunch: Copycat Carnitas Tacos

Allergens

Gluten (in corn tortillas)

Ingredients

• 4 lb pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/2 cup apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp black pepper
• 8 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, mix together orange juice, lime juice, apple cider vinegar, ground cumin, smoked paprika, chili powder, salt, and black pepper.
2. Place the pork shoulder in a large ziplock bag or shallow dish, pour the marinade over it, and massage it into the meat. Refrigerate for at least 4 hours or overnight for best results.
3. Preheat your grill to medium high heat (about 350°F). Remove the pork from the marinade, allowing any excess liquid to drip off. Place the pork on the grill and cook for about 2 hours, flipping every 30 minutes, until it reaches an internal temperature of 195°F.
4. Remove the cooked pork from the grill and let it rest for 10 minutes before shredding it with two forks.
5. Warm up corn tortillas on the grill for about 30 seconds per side.
6. Assemble tacos by placing a generous portion of shredded pork onto each tortilla, topping with lettuce, red onion, cilantro, and a squeeze of lime.

Chef’s Insight

To add some heat to your tacos, incorporate a pinch of cayenne pepper into the marinade or serve with hot sauce on the side.

Notes

For a more authentic experience, serve your tacos with pickled onions and fresh salsa.