Festival Classic Lunch: Firecracker BBQ Carnitas Tacos

Allergens

Contains gluten and dairy.

Ingredients

• 1. 3 lbs pork shoulder, cut into 2" cubes 2. 2 cups Homemade BBQ Sauce (recipe below) 3. 8 large corn tortillas 4. 1 cup shredded lettuce 5. 1 cup crumbled cotija cheese 6. 1 lime, cut into wedges 7. 1 small red onion, thinly sliced 8. 2 jalapenos, thinly sliced (optional) 9. Fresh cilantro leaves Homemade BBQ Sauce: 1. 1 cup ketchup 2. 1/4 cup apple cider vinegar 3. 1/4 cup brown sugar 4. 2 tbsp Worcestershire sauce 5. 1 tbsp chili powder 6. 1 tsp paprika 7. 1 tsp garlic powder 8. 1 tsp onion powder 9. 1/2 tsp cayenne pepper (optional) 10. Salt and black pepper, to taste

Instructions

1. In a large pot, combine the pork cubes with Homemade BBQ Sauce. Cover and cook over medium heat for 2 hours or until the meat is tender and easily shreds with a fork.
2. Preheat a grill or griddle pan to medium high heat. Remove the cooked pork from the sauce, shred it using two forks, and return it to the sauce to keep warm.
3. Grill the corn tortillas for about 30 seconds on each side or until they are slightly charred.
4. Assemble the tacos by placing a generous portion of carnitas, lettuce, cotija cheese, lime wedges, red onion slices, jalapenos (if using), and cilantro leaves in each tortilla.
5. Serve immediately with a side of the remaining BBQ sauce for extra flavor.

Chef’s Insight

The key to tender and juicy carnitas is to cook the meat low and slow.

Notes

The firecracker BBQ sauce adds an extra layer of depth and smokiness to the traditional carnitas tacos.