Festival Classic Dinner: Grilled Carnitas Tacos with Mango Salsa

Allergens

Soy

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 jalapeño, seeds removed and finely chopped
• 1 lime, juiced
• 1/2 tsp salt

Instructions

1. In a large bowl, combine the orange juice, lime juice, soy sauce, brown sugar, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create the marinade.
2. Trim any excess fat from the pork shoulder and cut into 1 inch cubes. Add the pork to the marinade and refrigerate for at least 4 hours or overnight for best results.
3. Preheat your grill to medium high heat. Remove the pork from the marinade, allowing any excess liquid to drip off. Grill the pork cubes for 8 10 minutes or until cooked through and slightly charred on all sides, turning occasionally.
4. While the pork is cooking, prepare the mango salsa by combining the diced mango, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Mix well and set aside to allow flavors to meld.
5. Once the pork is cooked, remove it from the grill and let it rest for a few minutes before shredding with two forks.
6. Warm the corn tortillas on the grill for 30 seconds on each side. Assemble the tacos by placing a generous portion of shredded pork on each tortilla, topping with a spoonful of mango salsa, and serving immediately.

Chef’s Insight

To add a little heat to your tacos, sprinkle some crumbled queso fresco or a drizzle of hot sauce over the top.

Notes

Don't skip the marinating step - it ensures tender, flavorful pork for your tacos.