Kickoff Carnitas Tacos

Allergens

Dairy (in queso fresco)

Ingredients

• 1 lb boneless pork shoulder 1 tbsp chili powder 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1/2 tsp dried oregano Salt and pepper, to taste 8 small corn tortillas 1 cup shredded lettuce 1 cup diced tomatoes 1/2 cup crumbled queso fresco 1/4 cup chopped cilantro Lime wedges, for serving

Instructions

1. In a large bowl, combine the pork shoulder with chili powder, smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper. Mix well to ensure the pork is evenly coated in the spice mixture.
2. Preheat your grill or grill pan over medium high heat. Place the seasoned pork directly onto the grates and cook for 5 minutes per side, until browned and cooked through. Remove from heat and let rest for a few minutes before shredding.
3. Warm the tortillas on the grill for 20 seconds per side or in a pan over medium heat. Keep them wrapped in a towel to maintain warmth and prevent drying.
4. Assemble your tacos by layering shredded pork, lettuce, tomatoes, queso fresco, and cilantro on each tortilla. Serve with lime wedges for an extra burst of flavor.

Chef’s Insight

Add a dash of your favorite hot sauce to the pork mixture for extra heat, if desired.

Notes

Pair with a cold beer or your favorite game-day beverage for the ultimate tailgate experience.