Smoky Carnitas Tacos with Citrus Slaw

Allergens

Gluten, Dairy (in cotija cheese)

Ingredients

• 2 lbs pork shoulder
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 tbsp oregano
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp salt
• 1 tsp black pepper
• 12 corn tortillas
• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese

Instructions

1. In a large bowl, combine orange juice, lime juice, oregano, cumin, chili powder, garlic powder, salt, and black pepper. Mix well to create the marinade.
2. Trim any excess fat from the pork shoulder and cut it into 2 inch pieces. Place the pork in a large resealable plastic bag and pour the marinade over it. Massage the marinade into the meat, ensuring even coverage. Refrigerate for at least 4 hours or overnight for best results.
3. Preheat your grill to medium high heat, around 400°F (205°C). Remove the pork from the marinade and pat dry with paper towels. Place the pork pieces on a grill basket and cook for 18 20 minutes, turning occasionally, until browned and cooked through. Transfer to a cutting board and shred using two forks.
4. In a large bowl, combine shredded cabbage, chopped cilantro, and crumbled cotija cheese. Toss gently to mix.
5. Warm the corn tortillas on the grill for 30 seconds per side, just until slightly softened and warmed through. Assemble the tacos by placing a generous portion of shredded pork on each tortilla, followed by a scoop of citrus slaw. Serve immediately.

Chef’s Insight

To add an extra smoky flavor to your carnitas, use wood chips soaked in water for 30 minutes before grilling. Add the soaked chips to the hot grill for an infused smoke flavor.

Notes

For an extra burst of flavor, consider using a mix of pork loin and pork shoulder for the carnitas.