Street-Side Smoky Carnitas Tacos

Allergens

Dairy (queso fresco), Nightshade (cumin, paprika, oregano)

Ingredients

• 2 lbs pork shoulder, cut into 1.5
• inch cubes 3 cups orange juice 1 cup lime juice 1 tablespoon kosher salt 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 8 corn tortillas, warmed 1 cup shredded lettuce 1/2 cup crumbled queso fresco 1/4 cup fresh cilantro leaves 1 avocado, sliced

Instructions

1. In a large bowl, combine pork cubes, orange juice, lime juice, salt, cumin, smoked paprika, oregano, and black pepper. Mix well to ensure the meat is evenly coated with the marinade. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat an outdoor grill to medium high heat or use a stovetop grill pan. Remove the pork from the marinade, allowing excess liquid to drip off. Grill the pork until cooked through and slightly charred on all sides, approximately 15 minutes, turning frequently. Transfer the cooked pork to a cutting board and let it rest for 5 minutes before shredding.
3. Assemble tacos by layering shredded pork, lettuce, queso fresco, cilantro leaves, and avocado slices on warmed corn tortillas. Serve immediately with extra lime wedges if desired.

Chef’s Insight

The secret to tender and flavorful carnitas lies in marinating and slow cooking the pork to perfection.

Notes

For a vegetarian option, replace the pork with jackfruit or portobello mushrooms.