Carnitas Game Day Tacos

Allergens

Dairy (queso fresco)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 3 cups orange juice
• 1 cup lime juice
• 1/2 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 8 corn tortillas, warmed
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced
• 1 lime, cut into wedges
• 1/2 red onion, thinly sliced
• 1 cup crumbled queso fresco

Instructions

1. In a large bowl, combine the pork cubes with orange juice, lime juice, apple cider vinegar, brown sugar, kosher salt, ground cumin, smoked paprika, ground black pepper, ground coriander, and dried oregano. Toss to coat evenly, then cover and refrigerate for at least 4 hours or overnight.
2. Preheat a grill or grill pan to medium high heat. Remove the pork from the marinade, letting any excess liquid drip off. Grill the pork cubes until browned and cooked through, about 3 minutes per side. Transfer the cooked pork to a cutting board and let it rest for a few minutes.
3. Chop or shred the cooked pork into smaller pieces. Return the pork to the grill and continue cooking until crispy, about 2 3 minutes more.
4. To assemble the tacos, add a generous portion of carnitas to each warm tortilla. Top with fresh cilantro, jalapeño slices, lime wedges, red onion, and queso fresco. Serve immediately.

Chef’s Insight

To enhance the smoky flavor, grill the lime wedges and onion slices along with the pork.

Notes

Carnitas Game Day Tacos are perfect for entertaining during football season or any gathering that requires easy, delicious, and crowd-pleasing food.