Grilled Carnitas Street Tacos

Allergens

Wheat (in tortillas), Soy (potential in seasoning)

Ingredients

• 2 lbs pork shoulder
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/2 cup chicken broth
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 12 small corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1 cup fresh pico de gallo
• 1 lime, cut into wedges

Instructions

1. In a large saucepan, combine the pork shoulder, orange juice, lime juice, chicken broth, salt, cumin, oregano, chili powder, garlic powder, onion powder, and black pepper. Bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 1 hour and 30 minutes or until the pork is tender and easy to shred.
2. Preheat an outdoor grill or stovetop griddle to medium high heat. Remove the pork from the saucepan, allowing excess liquid to drip off. Transfer the pork to a cutting board and shred with two forks. Place the shredded pork on the preheated grill or griddle and cook until crispy and browned in spots, about 3 4 minutes per side.
3. Warm the tortillas on the grill or griddle for 30 seconds per side. Assemble tacos by placing a generous portion of carnitas, shredded lettuce, avocado slices, and pico de gallo in each tortilla. Serve with lime wedges on the side.

Chef’s Insight

Let guests customize their tacos by offering various toppings like pickled red onions or queso fresco.

Notes

For added smokiness, try marinating the pork in the sauce overnight for more depth of flavor.