Festival Classic Lunch: Smoky BBQ Carnitas Tacos with Citrus Slaw

Allergens

None

Ingredients

• 4 lbs boneless pork shoulder
• 2 cups smoky BBQ sauce
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp salt
• 1 tsp black pepper
• 12 corn tortillas
• 4 cups shredded cabbage
• 2 cups fresh cilantro leaves
• 1 cup radishes, thinly sliced
• 1 lime, cut into wedges
• 1 avocado, diced

Instructions

1. In a large bowl, combine the ground cumin, chili powder, paprika, salt, and black pepper. Rub the spice mixture evenly onto the pork shoulder.
2. Preheat your smoky grill to 350°F (175°C). Place the seasoned pork shoulder on the grill and cook for 2 hours or until the internal temperature reaches 190°F (88°C), basting with smoky BBQ sauce every 30 minutes.
3. Remove the pork from the grill and let it rest for 10 minutes before shredding.
4. Warm the corn tortillas on the grill for about 30 seconds per side, or until they are slightly charred and pliable.
5. Assemble the tacos by placing a generous portion of shredded pork onto each tortilla, topping with citrus slaw, fresh cilantro leaves, sliced radishes, avocado, and a squeeze of lime juice.

Chef’s Insight

The secret to perfect carnitas is slow cooking and constant basting with smoky BBQ sauce, resulting in tender and flavorful meat.

Notes

This recipe can be easily doubled to serve more guests.