Carnitas Tacos al Carbon – Copycat Tailgate Favorite
Discover the ultimate game day lunch with this copycat Carnitas Tacos al Carbon recipe inspired by a famous restaurant's secret recipe. Sizzling, smoky flavors and a creative twist make this dish perfect for your tailgate adventure!
Allergens
Soy, Gluten (in store-bought salsa verde)
Ingredients
- 3 lbs pork shoulder
- 2 cups orange juice
- 1 cup lime juice
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 8 corn tortillas
- 1 small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 2 cups shredded iceberg lettuce
- 1 cup fresh cilantro leaves
- 1 lime, cut into wedges
- 2 cups salsa verde (store
- bought or homemade)
Instructions
- In a large bowl, combine orange juice, lime juice, soy sauce, white vinegar, brown sugar, cumin, smoked paprika, and black pepper. Mix well.
- Add the pork shoulder to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 4 hours or overnight.
- Preheat your grill or griddle to medium high heat. Remove the pork from the marinade, shaking off excess liquid, and place on the heated grilling surface. Cook for about 20 minutes per pound, turning occasionally, until the internal temperature reaches 195°F (90°C).
- Once cooked, remove the pork from the grill and let it rest for 10 minutes. Shred the meat using two forks.
- Heat corn tortillas on the grill or in a pan until slightly charred, about 30 seconds per side.
- Assemble tacos: place a generous portion of shredded pork, sliced red onion, jalapeño, shredded lettuce, and fresh cilantro leaves onto each tortilla. Top with a dollop of salsa verde and a squeeze of lime wedge.
Chef’s Insight
Experiment with different types of tortillas or even wraps for a unique twist on this classic tailgate dish.
Notes
This recipe is perfect for game day tailgate parties or as a quick and easy weeknight dinner.