Sizzling Texas Street Fair Carnitas Tacos

Allergens

Dairy (queso fresco), Gluten (if using wheat tortillas)

Ingredients

• 1. 3 lbs boneless pork shoulder 2. 1 cup orange juice 3. 1 cup lime juice 4. 1/2 cup olive oil 5. 2 tablespoons chili powder 6. 2 teaspoons ground cumin 7. 1 teaspoon smoked paprika 8. 1 teaspoon salt 9. 1 teaspoon black pepper 10. 12 corn tortillas 11. 1 large white onion, thinly sliced 12. 3 cups shredded lettuce 13. 2 cups crumbled queso fresco 14. 1 cup fresh cilantro leaves 15. 1 avocado, sliced 16. 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the orange juice, lime juice, olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well.
2. Add the pork shoulder to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat your grill to medium high heat. Remove the pork from the marinade, shaking off excess liquid. Grill the pork for 5 7 minutes per side until cooked through and slightly charred. Let it rest for a few minutes before shredding.
4. Heat a large skillet over medium heat. Add the shredded pork and cook for 2 3 minutes, or until heated through and crispy.
5. Assemble your tacos by layering tortillas, pork, onion, lettuce, queso fresco, cilantro, avocado, and a squeeze of lime juice.

Chef’s Insight

1. Don't skip the marinating step - it adds depth of flavor and tenderness to the pork.

Notes

1. Adjust the heat levels according to your preference by adding more or less chili powder and cumin.