Fireball Carnitas Tacos – A Tailgate Game Day Dinner Classic

Allergens

Dairy (queso fresco)

Ingredients

• 4 lb pork shoulder, trimmed and cut into 1
• inch cubes
• 1 can (14 oz) red enchilada sauce
• 2 cups orange juice
• 1/4 cup lime juice
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 12 corn tortillas, warmed
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup crumbled queso fresco
• 1/2 cup chopped cilantro
• 1/4 cup sliced jalapeños
• 1/4 cup sliced red onions
• 2 limes, cut into wedges

Instructions

1. In a large bowl, combine pork cubes, enchilada sauce, orange juice, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until the pork is well coated.
2. Preheat a large grill or grill pan to medium high heat. Grill the marinated pork in batches, turning frequently, until cooked through and browned, about 10 minutes per batch. Remove from heat and shred using two forks.
3. Return all the shredded pork to the bowl and toss with any remaining juices from the grill pan. Cover and let rest for at least 15 minutes.
4. Assemble tacos by placing a portion of carnitas on each warmed tortilla, then top with lettuce, tomatoes, queso fresco, cilantro, jalapeños, red onions, and a squeeze of lime juice. Serve immediately.

Chef’s Insight

Use a combination of sweet and spicy peppers in the enchilada sauce for added depth of flavor.

Notes

Serve with a side of black beans or Mexican rice for a complete meal.