Tailgate Game Day Carnitas Street Tacos with Smoky Pineapple Salsa

Allergens

Dairy (cotija cheese), Gluten (corn tortillas)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1/4 cup orange juice 3. 1/4 cup lime juice 4. 1 tbsp ground cumin 5. 1 tbsp chili powder 6. 1 tbsp paprika 7. 1 tsp salt 8. 1 tsp black pepper 9. 12 corn tortillas 10. 1 avocado, sliced 11. 1 cup crumbled cotija cheese 12. Fresh cilantro leaves Smoky Pineapple Salsa: 13. 2 cups fresh pineapple, diced 14. 1 jalapeño, finely chopped 15. 1/4 cup red onion, finely chopped 16. 1 tbsp fresh lime juice 17. Salt and pepper to taste

Instructions

1. In a large bowl, combine pork shoulder, orange juice, lime juice, cumin, chili powder, paprika, salt, and black pepper. Mix well to coat the pork evenly with the seasonings. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat grill or smoker to medium high heat (around 350°F). Place marinated pork on a pre soaked cedar plank or grilling rack, and cook for approximately 1 hour or until the internal temperature reaches 195°F. Remove from heat and let rest for 10 minutes.
3. While the pork is resting, prepare Smoky Pineapple Salsa: In a mixing bowl, combine pineapple, jalapeño, red onion, lime juice, salt, and pepper. Taste and adjust seasoning as needed.
4. Shred or chop the rested pork and mix with any accumulated juices.
5. Heat tortillas directly on the grill for 30 seconds per side, or in a dry skillet until slightly charred.
6. Assemble tacos: Place a generous portion of shredded carnitas on each tortilla, top with a spoonful of Smoky Pineapple Salsa, avocado slices, crumbled cotija cheese, and fresh cilantro leaves. Serve immediately and enjoy the sizzle, aroma, and crowd energy!

Chef’s Insight

The key to tender, juicy carnitas is allowing the meat to rest after cooking to reabsorb its natural juices.

Notes

For a spicier version, add more jalapeño to the salsa or sprinkle chili powder on the pork before cooking.