Copycat Street Food Snack: Smoky Sizzling Carnitas Tacos

Allergens

Dairy-free, Nut-free, Soy-free

Ingredients

• 3 lbs pork shoulder
• 2 cups orange juice
• 1 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded iceberg lettuce
• 1 mango, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Hot sauce (optional)

Instructions

1. In a large pot, combine the pork shoulder, orange juice, apple cider vinegar, brown sugar, cumin, oregano, salt, and black pepper. Mix well to coat the pork evenly. Cover the pot and let it marinate in the refrigerator for at least 2 hours or overnight for best results.
2. Preheat a grill or grill pan to medium high heat. Remove the pork from the marinade, letting excess liquid drip off. Sear the pork on all sides until browned, approximately 3 4 minutes per side.
3. Transfer the seared pork back into the pot with the marinade and bring it to a boil. Reduce heat to low, cover, and simmer for 1 1/2 2 hours or until the pork is tender and easily shredded with a fork. Shred the pork and return it to the pot to stay warm.
4. Warm the corn tortillas on the grill for 30 seconds per side, or in a dry pan until softened.
5. Assemble the tacos by placing a generous portion of carnitas onto each warmed tortilla, topping with shredded lettuce, mango salsa, spicy pickled onions, and a squeeze of lime juice. Add hot sauce if desired.

Chef’s Insight

For an extra smoky flavor, toast the tortillas directly on the grill grates before assembling the tacos.

Notes

Be sure to marinate the pork for at least 2 hours for best results.