Street-Fusion Carnitas Tacos

Allergens

Gluten (if using gluten-free tortillas), dairy (if avoiding avocado)

Ingredients

• 2 pounds boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup olive oil
• 2 tablespoons ancho chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 8 small corn tortillas
• 1 ripe avocado, sliced
• Pickled onions (recipe below)
• 1 lime, cut into wedges
• Fresh cilantro leaves

Instructions

1. In a large mixing bowl, whisk together orange juice, lime juice, olive oil, ancho chili powder, ground cumin, smoked paprika, ground coriander, salt, black pepper, garlic powder, and cayenne pepper until well combined.
2. Trim any excess fat from the pork shoulder and cut into 1 inch pieces. Add the pork to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
3. Preheat your grill or grill pan over medium high heat. Remove the pork from the marinade, allowing any excess liquid to drip off. Grill the pork pieces until crispy and cooked through, about 6 8 minutes per side, turning occasionally for even cooking.
4. As the pork cooks, warm the tortillas on the grill for 15 30 seconds per side or in a pan until soft and pliable. Keep them wrapped in a clean kitchen towel to maintain warmth.
5. Once the pork is cooked through and crispy, thinly slice or shred it using two forks.
6. Assemble your tacos by placing a generous portion of carnitas on each tortilla, followed by avocado slices, pickled onions, lime wedges, and fresh cilantro leaves.

Chef’s Insight

For added heat, drizzle your tacos with your favorite hot sauce or add more cayenne pepper to the marinade.

Notes

Feel free to add more or less spice depending on your preference.