Street Tacos Carnitas al Pastor

Allergens

Dairy (in queso fresco)

Ingredients

• 2 pounds pork shoulder, cut into 1
• inch cubes
• 4 oz pineapple, diced
• 1/2 cup orange juice
• 1/2 cup lime juice
• 1/4 cup achiote paste
• 1/4 cup apple cider vinegar
• 3 tablespoons brown sugar
• 2 tablespoons ancho chili powder
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine pork shoulder, pineapple, orange juice, lime juice, achiote paste, apple cider vinegar, brown sugar, ancho chili powder, kosher salt, ground cumin, garlic powder, onion powder, smoked paprika, ground coriander, and ground cloves. Mix well to coat the pork evenly with the marinade. Cover and refrigerate for 4 hours or overnight.
2. Preheat a grill or grill pan to medium high heat. Remove the pork from the marinade, letting any excess liquid drip off. Grill the pork cubes until browned on all sides and cooked through, about 8 10 minutes total cooking time. As the pork cooks, use a meat tenderizer or heavy object to break apart the pork into thin shreds.
3. Warm the tortillas directly on the grill for 30 seconds per side, then transfer them to a clean kitchen towel to keep warm.
4. To assemble the tacos, place a generous portion of shredded carnitas al pastor onto each warm tortilla. Top with queso fresco, red onion, cilantro, and avocado. Serve immediately with lime wedges on the side.

Chef’s Insight

To mimic the sizzle of street tacos, add a squeeze of lime juice to the carnitas just before serving.

Notes

The combination of smoky spices and tangy citrus creates a sensory explosion that transports you straight to the bustling streets of Mexico.