Smoky Carnitas Street Tacos

Allergens

Gluten, Dairy

Ingredients

• 2 lbs boneless pork shoulder
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/2 cup apple cider vinegar
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional)
• 12 small corn tortillas
• 1 avocado, sliced
• 1 cup chopped cilantro
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges

Instructions

1. In a large bowl, whisk together orange juice, lime juice, apple cider vinegar, ground cumin, smoked paprika, dried oregano, ground black pepper, salt, and cayenne pepper (if using).
2. Add the pork shoulder to the marinade, making sure it is fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat your grill or smoker to 250°F (120°C). Remove the pork from the marinade, letting any excess drip off.
4. Place the pork on the grill grates, and cook for 2 3 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender and pulling away from the bone.
5. Remove the pork from the grill, let it rest for a few minutes, then shred the meat using two forks. Return the shredded meat to the grill, and cook for an additional 10 15 minutes to develop a smoky crust.
6. Assemble the tacos by warming the corn tortillas on the grill, adding a generous portion of carnitas, avocado slices, chopped cilantro, and queso fresco. Serve with lime wedges on the side.

Chef’s Insight

To infuse even more smoky flavor into the carnitas, soak wood chips in water for at least 30 minutes before placing them on the grill.

Notes

For a vegetarian option, substitute the pork with grilled vegetables or jackfruit.