Carnitas Street Food Festival Tacos

Allergens

Dairy (cotija cheese)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 cups orange juice
• 1 cup lime juice
• 1/2 cup achiote paste
• 1/4 cup kosher salt
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 10 small corn tortillas
• 1 cup crumbled cotija cheese
• 1 cup fresh cilantro, chopped
• 2 avocados, sliced
• 1 onion, thinly sliced
• 4 cloves garlic, minced

Instructions

1. Combine pork, orange juice, lime juice, achiote paste, salt, cumin, oregano, and garlic in a large bowl. Mix well to coat the pork evenly. Cover and marinate for at least 2 hours or overnight for best results.
2. Preheat an outdoor grill or oven to 350°F (175°C).
3. Thread the marinated pork onto metal skewers, leaving some space between each piece.
4. Grill the skewers over high heat, turning frequently, until the pork is cooked through and slightly charred, about 12 15 minutes. Alternatively, bake in the oven for 20 25 minutes, or until cooked through.
5. Remove from grill or oven and let rest for a few minutes before shredding the pork with two forks.
6. Assemble tacos by placing shredded carnitas on warm corn tortillas, topping with cotija cheese, cilantro, avocado slices, and onion rings.

Chef’s Insight

This dish captures the essence of a bustling Mexican night market, where flavors meld together in perfect harmony.

Notes

The key to success with this recipe is allowing the pork to marinate for as long as possible, which ensures maximum flavor infusion.