Spicy Smoky Chipotle Carnitas Tacos

Allergens

Soy (from chipotles in adobo sauce)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 4 chipotles in adobo sauce
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups shredded iceberg lettuce
• 1 cup chopped tomatoes
• 1/2 cup chopped cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges
• Sour cream (optional)

Instructions

1. In a large bowl, combine the pork cubes, chipotles in adobo sauce, orange juice, lime juice, vegetable oil, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well to coat the pork evenly. Cover and 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 and thread onto skewers, leaving some space between each piece. Discard the remaining marinade.
3. Grill the skewered pork for 8 10 minutes, turning occasionally, until cooked through and slightly charred. Remove from the grill and let rest for a few minutes.
4. Meanwhile, warm the corn tortillas on the grill for about 30 seconds per side. Keep them wrapped in a clean kitchen towel to keep them warm and soft.
5. To assemble the tacos, place a few pieces of grilled pork on each tortilla. Top with shredded lettuce, chopped tomatoes, cilantro, avocado slices, and a squeeze of lime juice. Add sour cream if desired. Fold the tacos in half and serve immediately.

Chef’s Insight

To enhance the smoky flavor, add a pinch of smoked paprika to the marinade.

Notes

This recipe is suitable for a crowd and can be easily doubled or tripled to accommodate more guests.