Smoky Chipotle Carnitas Tacos with Avocado Salsa

Allergens

Wheat (corn tortillas), Soy (adobo sauce)

Ingredients

• 3 lbs boneless pork shoulder, cut into 2
• inch cubes
• 4 chipotle peppers in adobo sauce
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 12 corn tortillas, warmed
• 2 avocados, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, finely chopped
• 1 lime, juiced

Instructions

1. In a blender or food processor, combine chipotle peppers and adobo sauce. Blend until smooth. Set aside.
2. In a large bowl, mix orange juice, lime juice, honey, olive oil, ground cumin, smoked paprika, salt, and pepper. Add the pork cubes and toss to coat evenly. Marinate for at least 30 minutes or up to overnight.
3. Preheat an outdoor grill or stovetop griddle to medium high heat. Remove pork from marinade, letting excess liquid drip off. Grill the pork, turning occasionally, until cooked through and slightly charred, about 12 15 minutes.
4. When pork is cooked, remove from grill and shred using two forks. Return shredded pork to the grill and mix with chipotle adobo sauce. Cook for an additional 3 5 minutes until heated through.
5. In a separate bowl, combine avocado, red onion, cherry tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.
6. Assemble tacos by placing shredded pork in warmed tortillas and topping with avocado salsa. Serve immediately.

Chef’s Insight

The key to this recipe is the smoky, spicy chipotle adobo sauce that melds perfectly with the tender pork and bright avocado salsa.

Notes

The smoky flavors and spices will transport you to an authentic Tex-Mex feast.