Sizzling Tex-Mex Carnitas Tacos with Smoky Street Corn and Pineapple Salsa

Allergens

Dairy (sour cream), gluten (corn tortillas)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 1/4 cup orange juice
• 3 tbsp lime juice, divided
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 8 small corn tortillas
• 4 cups fresh corn, shucked and removed from cob
• 2 cups pineapple, diced
• 1 jalapeño, finely chopped
• 1/4 cup cilantro, finely chopped
• 1/2 cup sour cream
• 1 lime, zested and juiced

Instructions

1. In a large bowl, combine pork cubes, orange juice, 2 tbsp lime juice, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Toss well to coat the pork evenly. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.
2. Preheat a large cast iron skillet or griddle over medium high heat. Cook the corn in the skillet, stirring occasionally, until slightly charred and tender, about 5 7 minutes. Remove from skillet and set aside.
3. In the same skillet, sear the marinated pork for 4 5 minutes per side or until browned and cooked through. Remove from skillet and keep warm.
4. For the Pineapple Salsa, in a medium bowl, combine pineapple, remaining lime juice, jalapeño, and half of the cilantro. Mix well and set aside.
5. In a small bowl, whisk together sour cream, lime zest, and lime juice. Set aside.
6. Assemble tacos by layering carnitas, corn, and salsa on warm tortillas. Top with a dollop of sour cream sauce and garnish with remaining cilantro.

Chef’s Insight

Don't be afraid to play with heat levels - add more jalapeño or cayenne pepper for a spicier kick!

Notes

• Make sure to marinate the pork long enough to infuse flavors • Char corn well for added smokiness and flavor