Sizzling Carnitas Tacos al Carbon

Allergens

None

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes 1 cup orange juice 1/2 cup lime juice 1/4 cup tequila 1 tablespoon kosher salt 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano 8 corn tortillas, warmed 2 cups shredded romaine lettuce 1 cup pico de gallo 1/2 cup crumbled cotija cheese 1/4 cup chopped cilantro 1 avocado, sliced 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the pork cubes, orange juice, lime juice, tequila, kosher salt, ground cumin, smoked paprika, and dried oregano. Toss well to coat the pork evenly with the marinade. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
2. Preheat a grill or grill pan to medium high heat. Remove the pork from the marinade, allowing any excess liquid to drip off. Grill the pork cubes until browned on all sides and cooked through, approximately 10 12 minutes. As each piece is cooked, transfer it to a large bowl and use tongs or forks to shred the meat into smaller pieces.
3. Place the warmed tortillas on the grill or grill pan for about 30 seconds per side until slightly charred and softened. Transfer the tortillas to a plate.
4. To assemble the tacos, place a generous portion of shredded carnitas onto each tortilla. Top with shredded romaine lettuce, pico de gallo, crumbled cotija cheese, chopped cilantro, and avocado slices. Squeeze lime wedges over the top for an extra burst of flavor.

Chef’s Insight

The secret hack of this dish is marinating the pork in orange juice and tequila, which imparts a unique tangy flavor and keeps the meat tender and juicy.

Notes

Serve with a side of spicy salsa or guacamole for an extra kick.