Tex-Mex Carnitas Tacos with Smoky Chipotle Slaw

Allergens

None

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1/2 cup orange juice
• 1/2 cup lime juice
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 8 corn tortillas, warmed
• 1 batch Smoky Chipotle Slaw (recipe below)
• Fresh cilantro leaves for garnish
• Lime wedges for serving Smoky Chipotle Slaw:
• 4 cups shredded cabbage (green and purple)
• 1/2 cup mayonnaise
• 2 tablespoons chipotle pepper in adobo sauce, minced
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the pork cubes with orange juice, lime juice, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, and cayenne pepper. Toss well to coat the pork evenly. Cover and refrigerate for at least 2 hours or up to overnight.
2. Preheat a grill or grill pan to medium high heat. Thread the marinated pork cubes onto metal skewers, leaving space between each piece. Grill the skewered pork for 18 20 minutes, turning occasionally and basting with the marinade, until the meat is tender and slightly charred.
3. Meanwhile, prepare the Smoky Chipotle Slaw by combining shredded cabbage, mayonnaise, minced chipotle pepper in adobo sauce, apple cider vinegar, kosher salt, and black pepper in a large bowl. Toss well to combine.
4. Remove pork from the grill and let it rest for 5 minutes. Then, shred the cooked pork with two forks and return it to the grill to heat through, another 2 3 minutes.
5. To assemble the tacos, fill each warm tortilla with a generous portion of shredded carnitas, top with a scoop of Smoky Chipotle Slaw, and garnish with fresh cilantro leaves. Serve immediately with lime wedges on the side.

Chef’s Insight

Allow the pork to rest after grilling to let the juices redistribute, resulting in tender, succulent carnitas.

Notes

This recipe serves 4, but can be easily doubled or tripled for larger gatherings.