Smoky Sizzling Carnitas Tacos

Allergens

Dairy (Queso Fresco), Gluten (Corn Tortillas)

Ingredients

• 3 pounds boneless pork shoulder
• 2 cups orange juice
• 1 cup lime juice
• 1/2 cup apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 12 corn tortillas
• 4 cups shredded cabbage
• 1 avocado, sliced
• 1 cup pico de gallo
• 1 cup crumbled queso fresco

Instructions

1. In a large bowl, combine the orange juice, lime juice, apple cider vinegar, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to create a marinade.
2. Place the pork shoulder in a large resealable plastic bag or shallow dish. Pour the marinade over the pork and massage it into the meat. Refrigerate for at least 4 hours or overnight for maximum flavor.
3. Preheat your grill to medium high heat, approximately 375°F (190°C). Remove the pork from the marinade and pat dry with paper towels.
4. Place the pork on the preheated grill and cook for 45 60 minutes, or until an internal temperature of 165°F (74°C) is reached. Use a meat thermometer to ensure it's cooked through. Remove from the grill and let rest for 10 minutes before shredding.
5. To serve, warm the tortillas on the grill for about 30 seconds per side until slightly charred. Top each tortilla with a generous portion of shredded pork, cabbage, avocado slices, pico de gallo, and queso fresco.

Chef’s Insight

The smoky flavors from grilling the pork make this dish truly unique, adding a depth of flavor that can't be replicated in an oven or slow cooker.

Notes

The marinating time can be adjusted according to preference and time constraints.