Festival Classic Lunch: Smoky Carnitas Tacos with Citrus Slaw and Cilantro-Lime Crema

Allergens

Soy (in soy sauce), Dairy (sour cream in crema)

Ingredients

• 2 lbs boneless pork shoulder 1 cup orange juice 1 cup lime juice 1/2 cup soy sauce 4 cloves garlic, minced 1 tbsp cumin 1 tsp paprika 1 tsp chili powder Salt and pepper to taste 12 corn tortillas 3 cups shredded green cabbage 2 cups grape tomatoes, halved 1/4 cup fresh cilantro, chopped 1 avocado, sliced For the cilantro
• lime crema: 1/2 cup sour cream 1/4 cup lime juice 1/4 cup cilantro, finely chopped 1 garlic clove, minced Salt and pepper to taste

Instructions

1. In a large bowl, combine orange juice, lime juice, soy sauce, minced garlic, cumin, paprika, chili powder, salt, and pepper. Mix well.
2. Add the pork shoulder to the marinade and refrigerate for at least 4 hours or overnight.
3. Preheat a grill to medium high heat. Grill the marinated pork for 6 8 minutes per side or until cooked through, basting occasionally with the remaining marinade. Remove from heat and let rest for 10 minutes before shredding.
4. Warm the tortillas on the grill for about 30 seconds per side.
5. In a large bowl, combine cabbage, tomatoes, and cilantro to make the citrus slaw.
6. For the cilantro lime crema, whisk together sour cream, lime juice, chopped cilantro, minced garlic, salt, and pepper in a small bowl.
7. Assemble tacos by placing shredded carnitas on warm tortillas, topping with citrus slaw, avocado slices, and a dollop of cilantro lime crema.

Chef’s Insight

For added smokiness, wrap tortillas in aluminum foil and warm them directly on the grill grates.

Notes

Serve with a side of fresh guacamole and lime wedges for extra zest.