Copycat Smoky Street Carnitas Tacos

Allergens

Dairy (Queso Fresco)

Ingredients

• 2 lb boneless pork shoulder, cut into 1
• inch cubes
• 2 cups orange juice
• 1/2 cup lime juice
• 1/4 cup white vinegar
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper (optional)
• Salt to taste
• 8 small corn tortillas
• 1/2 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced
• Lime wedges for serving

Instructions

1. In a large bowl, combine the pork cubes, orange juice, lime juice, white vinegar, cumin, oregano, smoked paprika, black pepper, and cayenne pepper (if using). Mix well to coat the pork evenly, then cover and refrigerate for at least 4 hours or overnight for optimal flavor.
2. Preheat a grill or grill pan to medium high heat. Remove the marinated pork from the refrigerator and season with salt to taste.
3. Grill the pork cubes, turning occasionally, until cooked through and slightly charred on all sides. This will take about 12 15 minutes total cooking time. As the pork cooks, its juices will mix with the marinade to create a smoky, sizzling sauce.
4. Once the pork is fully cooked, transfer it to a cutting board and shred using two forks. Return the shredded pork to the grill and continue cooking until the pork reaches your desired level of crispiness.
5. Warm the corn tortillas on the grill for about 30 seconds per side. Keep them wrapped in a towel to stay warm.
6. Assemble the tacos by placing a generous portion of shredded carnitas onto each tortilla, followed by chopped cilantro, crumbled queso fresco, and avocado slices. Serve with lime wedges on the side.

Chef’s Insight

The combination of smoky and tangy flavors in this recipe brings back memories of vibrant street markets, while the crispy texture of the pork adds an indulgent touch.

Notes

For a spicier version, add more cayenne pepper or include chopped jalapeños.