Festival Classic Dinner – Smoky Grilled Carnitas Tacos

Allergens

Gluten (in tortillas), Soy, Dairy (sour cream)

Ingredients

• 3 lbs pork shoulder
• 2 cups orange juice
• 1 cup lime juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small flour tortillas
• 2 cups shredded lettuce
• 1 avocado, sliced
• 1 lime, cut into wedges Pineapple Salsa:
• 1 cup finely chopped pineapple
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste Avocado Sauce:
• 1 ripe avocado
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together orange juice, lime juice, soy sauce, brown sugar, cumin, paprika, chili powder, salt, and pepper. Trim any excess fat from the pork shoulder and submerge it in the marinade for at least 4 hours or overnight for deeper flavors.
2. Preheat a charcoal grill to medium high heat (about 375°F). Remove the pork shoulder from the marinade, letting any excess liquid drip off. Place it on the grill and cook for
3. 5 hours, turning every 30 minutes and basting with marinade, until the internal temperature reaches 190°F.
4. In a small bowl, combine pineapple, red onion, cilantro, lime juice, salt, and pepper to create the pineapple salsa. In another bowl, blend avocado, sour cream, cilantro, lime juice, salt, and pepper for the avocado sauce.
5. Once the pork is cooked, remove it from the grill and let it rest for 10 minutes before shredding. Warm tortillas on the grill for 30 seconds on each side.
6. Assemble tacos by placing shredded carnitas on warm tortillas, followed by pineapple salsa, avocado sauce, lettuce, and lime wedges.

Chef’s Insight

Use fresh orange and lime juices for optimal flavor.

Notes

This recipe combines the bold flavors of slow-cooked carnitas with a tangy pineapple salsa and creamy avocado sauce for an unforgettable dining experience.