Fireball Carnitas Tacos – A Sizzling Game Day Fiesta

Allergens

Contains gluten (wheat), dairy (milk and cheese).

Ingredients

• 3 lbs boneless pork shoulder, cut into large chunks
• 1 cup fresh orange juice
• 1/2 cup tequila
• 1/4 cup apple cider vinegar
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1 cup crumbled queso fresco
• 1 lime, cut into wedges
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large saucepan or Dutch oven, combine the pork shoulder chunks with orange juice, tequila, apple cider vinegar, chili powder, smoked paprika, ground cumin, ground coriander, salt, and black pepper. Stir well to coat the pork evenly with the spices.
2. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 1 hour and 45 minutes or until the pork is tender and easily shreds with a fork.
3. Preheat your grill to medium high heat, and transfer the cooked pork to the grill grates. Cook the pork for 3 4 minutes per side, or until it's slightly charred and crispy. Remove from the grill and let it rest for a few minutes.
4. Meanwhile, warm the corn tortillas on the grill for about 30 seconds per side until they're just slightly softened.
5. Shred the cooked pork into bite sized pieces and return it to the sauce, stirring well to combine.
6. Assemble your tacos: place a generous portion of shredded pork on each tortilla, followed by avocado slices, lettuce, crumbled queso fresco, and a squeeze of lime. Finish with a sprinkle of chopped cilantro.
7. Serve immediately and enjoy the sizzling, smoky, and unforgettable flavors of this game day feast!

Chef’s Insight

To add an extra kick, try adding a dash of hot sauce to the pork mixture before simmering.

Notes

Don't be afraid to adjust the heat level according to your preference by adding more or less chili powder, smoked paprika, and hot sauce.