Festival Classic Lunch – Crispy Carnitas Tacos

Allergens

Soy, Dairy

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/2 cup white vinegar
• 2 tbsp soy sauce
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup crumbled cotija cheese
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine orange juice, lime juice, white vinegar, soy sauce, ground cumin, smoked paprika, ground coriander, dried oregano, kosher salt, and black pepper. Mix well to create the marinade.
2. Place the pork shoulder in a large ziplock bag or container with a lid, then pour the marinade over it. Seal the bag or cover the container and refrigerate for at least 4 hours, or preferably overnight.
3. Preheat your grill to medium high heat. Remove the pork from the marinade, shaking off any excess liquid. Grill the pork directly on the grates for about 20 minutes per side, or until an instant read thermometer inserted into the thickest part reads 165°F (74°C).
4. Remove the pork from the grill and let it rest for about 10 minutes before shredding it with two forks.
5. Warm the corn tortillas on the grill for about 30 seconds per side until they are slightly charred and pliable.
6. Assemble the tacos by placing a generous amount of shredded pork, lettuce, avocado slices, and cotija cheese on each warm tortilla. Squeeze a lime wedge over the top for an extra burst of flavor.

Chef’s Insight

To add an extra smoky touch, use mesquite wood chips when grilling the pork.

Notes

The key to tender and flavorful carnitas is marinating the pork overnight and cooking it slowly over indirect heat.