Festival Classic Lunch: Grilled Carnitas Street Tacos

Allergens

None

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup olive oil
• 2 tbsp ancho chili powder
• 2 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 12 small corn tortillas
• 3 cups shredded cabbage and carrot slaw
• 1 cup tomatillo salsa
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine orange juice, lime juice, olive oil, ancho chili powder, ground cumin, salt, and black pepper. Mix well.
2. Add the pork shoulder to the marinade, ensuring it is evenly coated. Cover and refrigerate for at least 2 hours or overnight for best results.
3. Preheat your grill to medium high heat (about 400°F). Remove the pork from the marinade, letting excess liquid drip off.
4. Grill the pork, turning occasionally, until it reaches an internal temperature of 165°F, about 20 30 minutes. Remove from grill and let rest for 10 minutes before shredding.
5. Warm the corn tortillas on the grill for 10 seconds on each side. Assemble tacos with shredded pork, slaw, salsa, and cilantro. Serve with lime wedges.

Chef’s Insight

For added smokiness, add a pinch of smoked paprika to the marinade.

Notes

Serve with black beans and rice for a heartier meal.