Ultimate Tailgate Game Day Dinner – Copycat Carnitas Street Tacos

Allergens

Dairy (sour cream, queso fresco), Gluten (corn tortillas)

Ingredients

• 1. 2 lbs boneless pork shoulder, cut into 1
• inch cubes 2. 1 cup orange juice 3. 1/2 cup lime juice 4. 1/2 cup olive oil 5. 1 tbsp salt 6. 1 tsp black pepper 7. 1 tsp ground cumin 8. 1/2 tsp paprika 9. 1/4 tsp ground cinnamon 10. 10 corn tortillas 11. 1 avocado, sliced 12. 1 cup shredded lettuce 13. 1 cup pico de gallo 14. 1 cup sour cream 15. 1 cup crumbled queso fresco 16. 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the pork shoulder with orange juice, lime juice, olive oil, salt, black pepper, cumin, paprika, and ground cinnamon. Mix well and let it marinate for at least 2 hours or overnight for best results.
2. Preheat your grill to medium high heat. In a grill pan, cook the marinated pork pieces until cooked through and slightly charred on all sides, about 15 20 minutes. Transfer the cooked pork to a large bowl and shred using two forks.
3. Warm up the corn tortillas on the grill, about 30 seconds on each side. Assemble your tacos with shredded pork, avocado slices, shredded lettuce, pico de gallo, sour cream, and queso fresco.
4. Serve with lime wedges on the side for an extra zing of flavor.

Chef’s Insight

The secret to perfect carnitas is letting the pork marinate in the citrus-infused mixture long enough to break down the fibers and achieve tender, juicy results.

Notes

Serve with a side of refried beans for an even heartier meal.