Street-Side Sizzling Tailgate Carnitas

Allergens

Dairy (cotija cheese), Gluten (corn tortillas)

Ingredients

• 4 lbs pork shoulder, cut into 2
• inch cubes
• 2 cups orange juice
• 1 cup lime juice
• 1/2 cup white vinegar
• 1/2 cup chopped cilantro
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 8 corn tortillas
• 4 cups shredded lettuce
• 2 cups chopped tomatoes
• 1 cup crumbled cotija cheese
• 1 avocado, sliced
• Sour cream
• Lime wedges

Instructions

1. In a large bowl, mix together orange juice, lime juice, and white vinegar. Add the pork cubes, making sure they are fully submerged in the liquid. Cover and refrigerate for at least 4 hours or overnight for best results.
2. Preheat the grill to medium high heat. In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Remove pork from marinade and pat dry with paper towels. Rub the spice mixture onto the pork cubes.
3. Place pork on the preheated grill and cook for 8 10 minutes per side or until fully cooked and slightly charred. Remove from the grill and let it rest for a few minutes before shredding with two forks.
4. Assemble tacos by placing shredded lettuce, pork carnitas, chopped tomatoes, cotija cheese, avocado slices, and sour cream on warm corn tortillas. Serve with lime wedges on the side.

Chef’s Insight

Use freshly squeezed orange and lime juices for the best flavor.

Notes

This recipe makes a bold, flavorful statement that will take your game day dinner to the next level. The combination of smoky pork carnitas and vibrant toppings creates an unforgettable dining experience.