Festival Classic Lunch – Firecracker Carnitas Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 2 lbs pork shoulder, cut into 1.5 inch cubes
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup tequila
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 12 corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup crumbled cotija cheese
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, combine orange juice, lime juice, tequila, paprika, cumin, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.
2. Add pork cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight for best results.
3. Preheat grill to medium high heat. Remove pork from marinade, allowing excess liquid to drip off.
4. Grill pork cubes for 5 7 minutes per side or until cooked through and lightly charred. Remove from grill and let rest for 5 minutes.
5. Warm corn tortillas on the grill for about 30 seconds on each side or until slightly charred.
6. Assemble tacos with pork, lettuce, tomatoes, cotija cheese, avocado slices, and cilantro. Serve immediately.

Chef’s Insight

To add more depth of flavor, try adding chipotle pepper sauce to the marinade.

Notes

Feel free to add or substitute your favorite taco toppings.