Fire-Grilled Carnitas Tacos

Allergens

Gluten (in tortillas), Dairy (sour cream)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 12 corn tortillas
• 1 cup fresh pico de gallo
• 1 cup guacamole
• 1/2 cup sour cream
• 1 cup crumbled queso fresco

Instructions

1. Combine orange juice, lime juice, chili powder, cumin, salt, and black pepper in a large bowl. Add the pork shoulder and rub the marinade all over it. Cover and refrigerate for at least 4 hours or overnight for best results.
2. Preheat your grill to medium high heat. Remove the pork from the marinade and pat dry with paper towels. Grill the pork directly over the flames, turning occasionally, until cooked through and slightly charred, about 15 20 minutes. Let rest for a few minutes, then shred the meat using two forks.
3. Warm the corn tortillas on the grill for 30 seconds per side. Assemble tacos by layering shredded pork, pico de gallo, guacamole, sour cream, and queso fresco.

Chef’s Insight

The key to tender carnitas is marinating and slow-cooking the meat before grilling it to achieve the perfect char.

Notes

Adjust the spice levels according to your preference.