Flame-Kissed Carnitas Tacos with Mango Salsa

Allergens

Dairy (Feta Cheese)

Ingredients

• 1. 3 lbs boneless pork shoulder, cut into 2
• inch cubes 2. 3 cups orange juice 3. 1 cup lime juice 4. 1/2 cup apple cider vinegar 5. 1 tablespoon ground cumin 6. 1 tablespoon kosher salt 7. 1 tablespoon dried oregano 8. 1 teaspoon ground black pepper 9. 10 corn tortillas 10. 2 cups shredded iceberg lettuce 11. 1 avocado, sliced 12. 1 cup crumbled feta cheese 13. 2 cups fresh mango, diced 14. 1 jalapeno, thinly sliced 15. Fresh cilantro leaves for garnish 16. Lime wedges for serving

Instructions

1. In a large bowl, combine pork, orange juice, lime juice, apple cider vinegar, cumin, salt, oregano, and black pepper. Mix well to coat the pork evenly. Cover and refrigerate for 4 hours or overnight for best results.
2. Preheat grill to medium high heat (about 350°F).
3. Thread marinated pork cubes onto metal skewers, leaving space in between for even cooking.
4. Grill the skewered pork for 10 12 minutes or until cooked through and crispy, turning frequently to ensure even cooking. Transfer to a cutting board and shred using two forks.
5. Assemble tacos by placing shredded pork on warm tortillas, followed by lettuce, avocado slices, crumbled feta cheese, mango salsa, jalapeno slices, and a sprinkle of fresh cilantro leaves. Serve with lime wedges.

Chef’s Insight

To add a smoky touch, grill the tortillas briefly before assembling the tacos.

Notes

Adjust the spice level by adding more or fewer jalapeno slices according to taste. - For a vegetarian version, replace pork with jackfruit or mushrooms and marinate in orange juice, lime juice, vinegar, cumin, salt, oregano, and black pepper.