Carnitas Street Tacos al Pastor

Allergens

Milk (in queso fresco)

Ingredients

• 2 pounds pork shoulder, cut into 1
• inch cubes 1 cup añejo tequila 1/2 cup freshly squeezed lime juice 1/4 cup adobo sauce from canned chipotles in adobo 1/4 cup orange juice 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 8 corn tortillas, warmed 1/2 cup diced white onion 1/2 cup chopped cilantro 1 jalapeño, thinly sliced (optional) 1 lime, cut into wedges 1/4 cup crumbled queso fresco

Instructions

1. In a large bowl, combine the pork shoulder cubes, tequila, lime juice, adobo sauce, orange juice, cumin, oregano, cinnamon, salt, and pepper. Mix well to ensure all the pork pieces are evenly coated with the marinade. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat your BBQ grill to medium high heat (about 375°F). Drain the pork cubes, reserving the marinade, and skewer them onto wooden or metal skewers, leaving space between each piece for even cooking.
3. Place the skewered pork on the preheated grill, basting them with some of the reserved marinade as they cook. Grill the pork for about 6 8 minutes per side, or until cooked through and slightly charred. Remove from the grill and let rest for a few minutes.
4. Slice the cooked pork into thin strips and return them to the grill to create that irresistible sizzle. Cook for an additional 2 3 minutes or until crispy.
5. Assemble your tacos: place a portion of sliced pork onto each warm tortilla, followed by a sprinkle of onion, cilantro, jalapeño (if using), and a squeeze of lime juice. Finish with a sprinkling of crumbled queso fresco.

Chef’s Insight

Experiment with different types of cheese to find your perfect pairing for these delicious tacos.

Notes

This recipe serves 2, but can be easily scaled up to feed a larger crowd.