“Carnitas Fusion Tacos”

Allergens

Soy (from ground cumin and paprika)

Ingredients

• 3 lbs pork shoulder
• 1/2 cup orange juice
• 1/2 cup lime juice
• 1/4 cup tequila
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 12 corn tortillas
• 1/2 cup fresh salsa
• 1 cup queso fresco
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. In a large mixing bowl, combine the orange juice, lime juice, tequila, cumin, smoked paprika, salt, black pepper, garlic powder, and cayenne pepper. Mix well to create the marinade.
2. Cut the pork shoulder into 2 inch cubes and add it to the marinade. Toss the pork to coat evenly and let it marinate for at least 4 hours or overnight for optimal flavor.
3. Preheat your grill or outdoor cooker to medium high heat. Place the marinated pork on skewers and grill until cooked through, about 10 minutes per side, basting occasionally with the remaining marinade.
4. Once the pork is cooked, remove it from the grill and let it rest for a few minutes before shredding.
5. Warm the corn tortillas on the grill or in a pan until slightly charred. Assemble the tacos by placing shredded carnitas on each tortilla, topping with salsa, queso fresco, and avocado slices. Squeeze lime juice over the top for an extra burst of flavor.

Chef’s Insight

The smoky aroma of grilled carnitas will fill your backyard, transporting you straight to a bustling Tex-Mex street fair.

Notes

Serve with a side of refried beans or Spanish rice for a complete meal experience.