Fiery Carnitas Tacos with Mango Salsa

Allergens

Soy (from tequila, check label)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup tequila
• 2 tablespoons brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 corn tortillas
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the orange juice, lime juice, tequila, brown sugar, cumin, smoked paprika, chili powder, kosher salt, and black pepper. Mix well.
2. Add the pork shoulder to the marinade and refrigerate for at least 4 hours or overnight.
3. Preheat the grill to medium high heat and remove the pork from the marinade. Discard the marinade.
4. Grill the pork for about 20 minutes, turning occasionally, until it reaches an internal temperature of 165°F. Remove from the grill and let it rest for 10 minutes.
5. While the pork is resting, prepare the mango salsa by combining the diced mango, red onion, jalapeno, cilantro, salt, and pepper in a bowl.
6. Slice the rested pork and serve it with warm corn tortillas, mango salsa, avocado slices, and lime wedges on the side.

Chef’s Insight

For an extra smoky flavor, grill the corn tortillas briefly before serving.

Notes

Adjust the spice level of the mango salsa according to your preference by adding more or fewer jalapenos.