Smoky BBQ Carnitas Tacos

Allergens

None (but be aware of hidden allergens in ingredients)

Ingredients

• 4 lbs boneless pork shoulder
• 1 cup barbecue sauce
• 1/2 cup orange juice
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 12 flour or corn tortillas
• 1 cup shredded cheese (optional)
• 1 cup diced onions (optional)
• 1 cup chopped cilantro (optional)

Instructions

1. In a large bowl, combine barbecue sauce, orange juice, apple cider vinegar, honey, brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Mix well to create the carnitas marinade.
2. Trim any excess fat from the pork shoulder, then cut it into 1 inch chunks. Place the pork chunks in a large resealable plastic bag or container.
3. Pour the marinade over the pork and massage the meat to ensure even coverage. Seal the bag or cover the container, and refrigerate for at least 4 hours or overnight for optimal flavor infusion.
4. Preheat your grill or smoker to medium high heat (about 350°F). Remove the pork from the marinade, letting excess liquid drip off. Grill or smoke the pork until it reaches an internal temperature of 190°F and is tender enough to shred easily with a fork, approximately 2 hours.
5. Shred the cooked pork and return it to the grill, basting it with more marinade for added flavor. Continue cooking until heated through, about 10 minutes.
6. Serve the smoky BBQ carnitas in warm tortillas, topping with cheese, onions, and cilantro if desired.

Chef’s Insight

Don't be afraid to experiment with different types of meat and sauces to create your own unique twist on this classic dish.

Notes

For best results, use a lean cut of meat with some fat for added flavor and tenderness.