Carnitas Taco Truck Favorites: Game Day Dinner

Allergens

Gluten, Soy, Dairy

Ingredients

• 1.5 lb pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 12 corn tortillas
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1 cup crumbled cotija cheese
• 1/4 cup chopped cilantro

Instructions

1. In a large bowl, mix together orange juice, lime juice, apple cider vinegar, soy sauce, honey, chili powder, cumin, smoked paprika, salt, and black pepper. Add the pork shoulder and marinate for at least 4 hours or overnight in the refrigerator.
2. Preheat the grill to medium high heat. Remove the pork from the marinade, shaking off excess liquid. Grill the pork, turning occasionally, until cooked through, about 30 minutes. Let it rest for 10 minutes before shredding.
3. Warm the tortillas on the grill for about 20 seconds per side.
4. Assemble tacos with shredded pork, lettuce, tomatoes, avocado, cotija cheese, and cilantro.

Chef’s Insight

Grill the tortillas just before serving to keep them warm and tender.

Notes

This dish captures the essence of a tailgate game day dinner, with its smoky, sizzling flavors and vibrant colors.