Game Day Carnitas Tacos with Spicy Pineapple Salsa

Allergens

Eggs, Dairy (in Cotija cheese)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 2 cups orange juice
• 1 cup lime juice
• 1 tablespoon cumin powder
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 2 cups shredded lettuce
• 1 cup crumbled cotija cheese
• Fresh cilantro leaves
• Spicy Pineapple Salsa:
• 1 cup diced pineapple
• 1 jalapeno, seeds and stem removed, minced
• 2 tablespoons chopped fresh cilantro
• Juice of one lime
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the pork shoulder cubes with orange juice, lime juice, cumin, paprika, coriander, garlic powder, onion powder, salt, and pepper. Toss well to coat the meat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat a grill or outdoor cooking device to medium high heat. Thread the marinated pork onto skewers and cook, turning occasionally, until cooked through and slightly charred, about 8 10 minutes. Remove from the grill and let rest for a few minutes.
3. Meanwhile, prepare the Spicy Pineapple Salsa by combining diced pineapple, minced jalapeno, chopped cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside.
4. To assemble tacos, warm corn tortillas on the grill for about 30 seconds per side. Place a few pieces of cooked carnitas on each tortilla, top with shredded lettuce, crumbled cotija cheese, fresh cilantro leaves, and a generous spoonful of Spicy Pineapple Salsa.

Chef’s Insight

The key to this recipe is marinating the pork shoulder in citrus juices, which tenderizes the meat and imparts a beautiful flavor.

Notes

The Spicy Pineapple Salsa adds a burst of freshness and heat to the carnitas tacos, making them perfect for Game Day celebrations.