“Sizzling Carnitas Tacos”

Allergens

Soy, Wheat (in corn tortillas)

Ingredients

• 2 lbs pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup soy sauce
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 8 corn tortillas
• 1 cup shredded lettuce
• 1 cup crumbled cotija cheese
• Fresh cilantro leaves for garnish

Instructions

1. In a large bowl, combine the orange juice, lime juice, soy sauce, chili powder, cumin, paprika, garlic powder, onion powder, and black pepper. Mix well.
2. Trim any excess fat from the pork shoulder and cut into 2 inch cubes. Add the pork to the bowl with the marinade and mix until the meat is evenly coated. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat a large cast iron skillet over medium high heat. Remove the pork from the marinade, letting any excess liquid drip off. Add the pork to the skillet and cook for 6 8 minutes per side or until well browned and cooked through. Transfer the cooked pork to a plate and shred using two forks.
4. For the pineapple salsa, combine diced pineapple, jalapeño, red onion, cilantro, lime juice, and salt in a bowl. Mix well and set aside.
5. Quick pickle the red onions by mixing sliced red onions with vinegar, sugar, water, and salt. Let sit for at least 10 minutes.
6. Warm the tortillas over the skillet for about 30 seconds per side or until slightly charred.
7. Assemble the tacos: Place a layer of shredded carnitas on each tortilla, top with lettuce, pineapple salsa, pickled red onions, and cotija cheese. Garnish with fresh cilantro leaves.

Chef’s Insight

For an extra smoky flavor, use wood chips for grilling the tortillas.

Notes

This recipe creates a bold, flavorful dish that captures the essence of street food.