Copycat Carnitas Tacos with Smoky Chipotle Salsa

Allergens

Dairy (Queso Fresco)

Ingredients

• 4 lbs boneless pork shoulder
• 1 cup orange juice
• 1 cup lime juice
• 1/2 cup vegetable oil
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp ground coriander
• 2 tsp dried oregano
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 12 corn tortillas
• 1 cup crumbled queso fresco
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• Fresh cilantro leaves Smoky Chipotle Salsa:
• 4 dried chipotle chiles, stemmed and seeded
• 1 can (14.5 oz) diced tomatoes, drained
• 2 cloves garlic
• 1/4 cup cider vinegar
• 1/2 tsp sugar
• Salt, to taste

Instructions

1. In a large bowl, combine the pork shoulder, orange juice, lime juice, vegetable oil, cumin, smoked paprika, ground coriander, dried oregano, minced garlic, salt, and pepper. Massage the seasonings into the meat, then cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat an outdoor grill to medium high heat. Remove the pork from the marinade, reserving the marinade, and place the pork on a foil lined grate. Grill, turning occasionally, until an instant read thermometer inserted into the thickest part of the meat registers 195°F (90°C). This may take about 2 to 3 hours.
3. While the pork is cooking, prepare the smoky chipotle salsa: In a blender or food processor, combine the dried chipotle chiles, drained tomatoes, garlic, cider vinegar, sugar, and salt. Blend until smooth, then set aside.
4. Once the pork is cooked, transfer it to a large bowl and shred using two forks. Pour reserved marinade over the pork and toss to combine.
5. Assemble the tacos by placing a scoop of shredded carnitas on each tortilla, followed by salsa, queso fresco, avocado slices, red onion, and fresh cilantro leaves. Serve immediately and enjoy your game day feast!

Chef’s Insight

To elevate the dish, serve the salsa in a hollowed-out avocado half or mini cast iron skillet.

Notes

Adjust the heat level of the salsa by adding more or fewer chipotle chiles.