Fire-Roasted Carnitas Street Tacos

Allergens

Gluten-free, Dairy-free, Nut-free. Contains pork and corn products.

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup white vinegar
• 2 tbsp brown sugar
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 8 corn tortillas
• 1 cup thinly sliced red onion
• 1 avocado, mashed
• 1 lime, zested and juiced
• 1/4 cup fresh cilantro, chopped
• 2 cups pork cooking liquid (for reheating)

Instructions

1. In a large bowl, combine the orange juice, lime juice, vinegar, brown sugar, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Stir well to combine.
2. Place the pork shoulder in a large Ziploc bag or airtight container, pour the marinade over the pork, and massage it into the meat. Seal the bag or cover the container and refrigerate for at least 4 hours or overnight.
3. Preheat an outdoor grill to medium high heat. Remove the pork from the marinade, letting excess liquid drip off, and place on the heated grates. Grill the pork for 10 minutes per side, or until cooked through and well browned. Transfer the cooked pork to a cutting board and let it rest for 5 minutes.
4. Meanwhile, pour the remaining marinade into a saucepan and bring it to a boil. Reduce the heat to low and simmer for 10 12 minutes, or until slightly reduced.
5. Shred the pork using two forks and return it to the grill, basting with the reduced marinade. Grill for an additional 2 minutes to absorb flavors and create a crusty exterior.
6. Place the shredded pork in a heatproof bowl and pour 2 cups of the cooking liquid over the meat. Cover with foil and set aside until ready to serve.
7. Heat the corn tortillas on the grill for about 30 seconds per side, or until warmed through. Keep them wrapped in a clean towel to stay warm.
8. In a small bowl, mix together the mashed avocado, lime zest and juice, and chopped cilantro to make the avocado crema.
9. To assemble, place a generous portion of pulled pork onto each tortilla, top with crispy onions, and drizzle avocado crema over the top. Enjoy immediately!

Chef’s Insight

Cooking the pork on an open flame adds depth of flavor that can't be replicated in other cooking methods.

Notes

Serve with a side of pickled red onions for added zest and crunch.