Food-Truck Favorite Lunch: Street-Style Carnitas Tacos

Allergens

None

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes 1 cup orange juice 1 cup lime juice 1/2 cup white vinegar 1/4 cup olive oil 3 tbsp chili powder 2 tsp ground cumin 1 tsp paprika 1 tsp garlic salt 1 tsp ground black pepper 12 small corn tortillas 1 large white onion, thinly sliced 2 cups shredded lettuce 1 cup salsa verde 1 cup crumbled queso fresco

Instructions

1. In a large bowl, combine pork shoulder, orange juice, lime juice, vinegar, olive oil, chili powder, cumin, paprika, garlic salt, and black pepper. Mix well to ensure the meat is evenly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Preheat a grill or grill pan over medium high heat. Remove the pork from the marinade, shaking off excess liquid, and place on the grill. Grill until cooked through, about 10 12 minutes, turning occasionally to ensure even cooking.
3. Transfer the cooked pork to a cutting board and shred using two forks. Return the shredded meat to the grill and cook for an additional 5 7 minutes, stirring occasionally, until crispy and slightly charred. Remove from the grill and set aside.

Chef’s Insight

The combination of citrus marinade and smoky flavors creates an unforgettable dining experience.

Notes

[Additional notes go here]