Smoky Mountain Carnitas Tacos

Allergens

Gluten (in corn tortillas), Dairy (cotija cheese)

Ingredients

• 2 lbs pork shoulder
• 1 cup apple cider vinegar
• 1/4 cup kosher salt
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 8 corn tortillas
• 2 cups shredded cabbage
• 1 cup fresh pico de gallo
• 1 cup crumbled cotija cheese
• 1 lime, cut into wedges
• Fresh cilantro leaves for garnish

Instructions

1. In a large bowl, combine the apple cider vinegar, kosher salt, smoked paprika, ground cumin, ground coriander, black pepper, ground cinnamon, and ground cloves to create a dry rub.
2. Trim any excess fat from the pork shoulder and rub the mixture all over the meat.
3. Preheat your smoker or grill to 250°F (120°C) and place the seasoned pork shoulder directly on the grates. Smoke for 4 6 hours, until the meat is tender and pulls apart easily with a fork.
4. Remove the pork from the heat and allow it to rest for 15 minutes before shredding it with two forks.
5. Warm the corn tortillas on the grill or in a pan for about 30 seconds per side, until they are slightly charred.
6. Assemble your tacos by placing shredded pork, cabbage, pico de gallo, cotija cheese, and a squeeze of lime on each tortilla. Garnish with fresh cilantro leaves.

Chef’s Insight

For added smokiness, wrap the pork shoulder in tin foil and place directly on hot coals during smoking.

Notes

For an extra kick, add a dash of your favorite hot sauce to the pork mixture before smoking.