Street Frenzy Carnitas Tacos

Allergens

Wheat (in tortillas), Dairy (queso fresco)

Ingredients

• 2 lbs pork shoulder, cut into thin strips 1 large white onion, peeled and sliced into rings 2 cups pineapple chunks 3 cups orange juice 1 cup white vinegar 2 tsp ground cumin 1 tbsp dried oregano 1 tsp ground black pepper 10
• 12 corn tortillas 1 cup crumbled queso fresco Fresh cilantro, chopped Lime wedges Salt to taste Tangy Mango
• Habanero Salsa: 2 ripe mangoes, diced 1 habanero pepper, finely chopped (wearing gloves) 1/4 cup fresh cilantro, finely chopped Juice of 2 limes Salt to taste

Instructions

1. In a large bowl, combine pork strips, onion rings, pineapple chunks, orange juice, white vinegar, cumin, oregano, black pepper, and salt. Mix well, cover, and marinate in the refrigerator for at least 4 hours or overnight for best results.
2. Preheat your grill or grill pan to medium high heat. Thread marinated pork onto skewers, leaving some pineapple and onion between each piece. Discard leftover marinade.
3. Grill the skewers for 6 8 minutes per side or until cooked through, basting occasionally with the reserved marinade. Remove from heat and let rest for a few minutes before slicing.
4. While the meat is resting, prepare the mango habanero salsa by combining all ingredients in a bowl and mixing well. Taste and adjust seasoning as needed.
5. Warm corn tortillas on the grill or in a dry pan for 30 seconds on each side.
6. Assemble tacos by placing sliced carnitas, a generous scoop of salsa, queso fresco crumbles, and chopped cilantro on each tortilla. Serve with lime wedges on the side.

Chef’s Insight

Use a blend of pineapple, orange, and vinegar in the marinade to infuse the pork with a sweet-tangy flavor.

Notes

Experiment with different fruits in the salsa for an added twist! Mango and Habanero pair perfectly, but consider using passion fruit or guava.