Smoky Carnitas Street Tacos with Charred Pineapple Salsa

Allergens

Soy

Ingredients

• 2 lbs pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup crumbled cotija cheese
• 1 cup chopped fresh cilantro

Instructions

1. In a large bowl, combine orange juice, lime juice, soy sauce, brown sugar, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well.
2. Add the pork shoulder to the marinade and massage it into the meat. Cover and refrigerate for 4 hours or overnight for best results.
3. Preheat a grill or grill pan over medium high heat. Remove the pork from the marinade, shaking off excess liquid. Grill the pork until cooked through and lightly charred, about 5 minutes per side.
4. Allow the pork to rest for 10 minutes before shredding it with two forks.
5. In a grill safe pan, char the pineapple salsa ingredients over medium heat, stirring occasionally, until slightly softened and fragrant, about 5 minutes. Remove from heat and let cool slightly.
6. Assemble tacos by warming tortillas on the grill for a few seconds per side. Layer shredded pork, charred pineapple salsa, cotija cheese, and cilantro on each tortilla.
7. Serve immediately with lime wedges on the side.

Chef’s Insight

Use a meat thermometer to ensure the pork is cooked to 160°F (71°C).

Notes

This recipe can be easily doubled or tripled for larger gatherings.