Smoky Festival Carnitas Tacos

Allergens

None

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 cups chicken broth
• 1/2 cup freshly squeezed lime juice
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 cup mesquite wood chips, soaked in water for 30 minutes
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup pico de gallo
• 1/2 cup crumbled cotija cheese
• 1/4 cup fresh cilantro leaves

Instructions

1. In a large pot, combine the pork shoulder, chicken broth, lime juice, cumin, smoked paprika, black pepper, and salt. Bring to a boil, then reduce heat to low and cover. Let it simmer for 1 hour and 30 minutes or until the pork is tender and easily shreds with a fork.
2. Preheat your grill to medium high heat and soak the mesquite wood chips in water for 30 minutes. Place the wood chips on top of foil, poke holes in the foil, and place them directly on the grates.
3. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and stir well to combine with the juices. Transfer the mixture to a grill safe dish or aluminum foil and place it on the preheated grill. Cook for 5 minutes, until the meat is heated through and has a slightly charred exterior.
4. Warm the corn tortillas directly on the grill for about 30 seconds per side or in a pan over medium heat for about 1 minute per side.
5. Assemble the tacos: place a few spoonfuls of carnitas on each tortilla, top with shredded lettuce, pico de gallo, crumbled cotija cheese, and fresh cilantro leaves.

Chef’s Insight

To add an extra layer of flavor, try marinating the pork in lime juice, garlic, and spices overnight before simmering it.

Notes

Don't forget to soak the wood chips in water before using them on the grill. This will help create that authentic smoky flavor you love at street festivals.