Smoky Carnitas Tacos al Pastor

Allergens

Dairy (queso fresco)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes 1 cup orange juice 1/2 cup lime juice 1/4 cup achiote paste 1/4 cup apple cider vinegar 1 tablespoon kosher salt 1 teaspoon ground cumin 1 teaspoon ancho chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 8 small corn tortillas 1/4 cup diced white onion 1/4 cup chopped cilantro 1/2 cup crumbled queso fresco 1 avocado, sliced

Instructions

1. In a large bowl, combine the pork cubes, orange juice, lime juice, achiote paste, apple cider vinegar, kosher salt, ground cumin, ancho chili powder, smoked paprika, ground black pepper, and dried oregano. Mix well to coat the pork evenly with the marinade. Cover and refrigerate for at least 4 hours or overnight for best results.
2. Preheat your grill to medium high heat, about 375°F (190°C). Remove the pork from the marinade, letting excess liquid drip off, and place it on a preheated grill grate. Cook for 4 minutes per side or until the pork reaches an internal temperature of 145°F (63°C) and is slightly charred.
3. Remove the pork from the grill and let it rest for 5 minutes. Then, thinly slice the cooked pork against the grain.
4. Warm the corn tortillas on the grill for about 10 seconds per side until they are slightly softened but not charred.
5. Assemble your tacos by layering sliced carnitas, diced white onion, chopped cilantro, crumbled queso fresco, and avocado slices onto each tortilla.
6. Serve immediately with a side of fresh lime wedges for extra zing.

Chef’s Insight

For added smokiness, try using mesquite wood chips for grilling.

Notes

Serve with a side of refried beans or Mexican rice for a complete meal.