Copycat Rebel Carnitas Tacos

Allergens

Dairy (queso fresco)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1 cup orange juice
• 1/2 cup lime juice
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1 cup pico de gallo
• 1 cup crumbled queso fresco
• 1/4 cup chopped cilantro

Instructions

1. In a large mixing bowl, combine the orange juice, lime juice, cumin, chili powder, paprika, salt, and black pepper. Mix well to create the marinade.
2. Add the pork cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours or overnight for best results.
3. Preheat a grill or grill pan to medium high heat. Remove the pork from the marinade, allowing excess liquid to drip off.
4. Grill the pork until browned and cooked through, about 6 8 minutes per side. As the pork cooks, its juices will meld with the flavors of the grill, creating a smoky aroma that fills the air.
5. Once cooked, let the pork rest for a few minutes, then shred it using two forks. The tender meat will fall apart easily.
6. Warm the tortillas on the grill for 30 seconds on each side, creating a charred contrast that enhances their flavor and texture.
7. Assemble the tacos by layering shredded pork, lettuce, avocado slices, pico de gallo, queso fresco, and cilantro onto each tortilla.
8. Serve immediately, and enjoy the sizzling, smoky flavors and unforgettable experience of these Copycat Rebel Carnitas Tacos.

Chef’s Insight

Use a combination of cuts like pork shoulder for the perfect balance of fat and lean meat.

Notes

Adjust the heat level by adding more or less chili powder to suit your taste preferences.