Smoky Mountain Firecracker Pork Tacos

Allergens

Gluten (from corn tortillas)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes 1 cup apple cider vinegar 1/2 cup brown sugar 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 8 corn tortillas, warmed 1 avocado, sliced 1/2 cup red onion, thinly sliced 1/2 cup cilantro leaves, roughly chopped 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the pork cubes with apple cider vinegar, brown sugar, kosher salt, black pepper, smoked paprika, ground cumin, and ground coriander. Toss to coat the pork evenly, then cover and refrigerate for at least 4 hours or overnight.
2. Preheat a grill or cast iron skillet to medium high heat. Remove the pork from the marinade and pat dry with paper towels. Discard the remaining marinade.
3. Grill the pork cubes, turning frequently, until cooked through and slightly charred on all sides, about 8 minutes. Transfer the cooked pork to a cutting board and let it rest for a few minutes before slicing into thin strips.
4. Assemble the tacos by layering the pork strips, avocado slices, red onion, and cilantro leaves onto each warm corn tortilla. Squeeze a lime wedge over each taco and serve immediately.

Chef’s Insight

Don't skip the marinating step; it infuses the pork with a smoky, savory depth that sets these tacos apart from other versions.

Notes

You can adjust the heat level of the tacos by increasing or decreasing the amount of apple cider vinegar in the marinade.