Sizzling Street-Food Copycat Carnitas Tacos

Allergens

Wheat (from corn tortillas)

Ingredients

• 4 lbs boneless pork shoulder, cut into 2
• inch cubes
• 1 cup fresh orange juice
• 1 cup fresh lime juice
• 1/2 cup water
• 2 tsp salt
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 8 corn tortillas
• 1 medium white onion, thinly sliced
• 2 cups shredded lettuce
• 1 cup fresh cilantro leaves
• 1 cup pico de gallo
• 1 lime, cut into wedges

Instructions

1. In a large mixing bowl, combine the orange juice, lime juice, water, salt, cumin, oregano, and black pepper. Stir until well combined. Add the pork cubes and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat your grill to medium high heat (about 375°F). Remove the pork from the marinade, letting excess liquid drip off. Place the pork on a grill grate and cook for 10 minutes per side, or until cooked through and slightly charred. Transfer the cooked pork to a cutting board and shred using two forks.
3. Warm the tortillas directly on the grill for about 20 seconds per side.
4. Assemble the tacos by placing a spoonful of shredded pork onto each warm tortilla, followed by onion slices, lettuce, cilantro leaves, and a generous scoop of pico de gallo. Squeeze a lime wedge over the top and serve immediately.

Chef’s Insight

The secret to perfect carnitas is letting the pork sit in the marinade and then cooking it slowly over indirect heat until tender and slightly charred.

Notes

Adjust seasoning according to personal preference.