Firecracker Smoked Carnitas Street Tacos

Allergens

Soy (optional sour cream)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 1 cup apple juice
• 1/4 cup white vinegar
• 1/2 cup brown sugar
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 12 corn tortillas, warmed
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced red onion
• 1 lime, cut into wedges
• Sour cream for serving (optional)

Instructions

1. In a large bowl, combine the pork cubes, apple juice, white vinegar, brown sugar, cumin, paprika, chili powder, oregano, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well to coat the pork evenly. Cover and marinate in the refrigerator for at least 4 hours or overnight.
2. Preheat your grill to medium high heat, or use a smoker set at around 350°F (175°C). Place the marinated pork on skewers and cook for about 8 10 minutes per side, or until tender and slightly charred, basting occasionally with the reserved marinade.
3. Remove the pork from the grill and let it rest for a few minutes before shredding it with two forks.
4. To assemble the tacos, place a generous portion of shredded carnitas on each warm tortilla, then top with chopped cilantro, diced red onion, and a squeeze of lime juice. Add sour cream if desired. Fold the tacos in half and serve immediately.

Chef’s Insight

To add an extra smoky flavor, you can use applewood chips when grilling.

Notes

Feel free to adjust the spiciness to your preference by increasing or decreasing the cayenne pepper.