Smoky Street Carnitas Tacos

Allergens

Dairy (cotija cheese), Gluten (if using regular tortillas)

Ingredients

• 2 lbs boneless pork shoulder
• 1/4 cup lime juice
• 1/2 cup orange juice
• 1/3 cup smoky chipotle sauce
• 2 tbsp honey
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 small corn tortillas
• 1 cup shredded iceberg lettuce
• 1 ripe avocado, sliced
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Combine the lime juice, orange juice, chipotle sauce, honey, cumin, paprika, salt, and black pepper in a large bowl. Mix well to create a marinade.
2. Add the pork shoulder to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat your grill to medium high heat (about 375°F). Remove the pork from the marinade and place it directly on the grill grates. Cook for 18 20 minutes, flipping every 5 minutes, until the pork is cooked through and has a beautiful char.
4. Remove the pork from the grill and let it rest for 5 minutes before shredding it with two forks.
5. Assemble your tacos by placing a generous portion of shredded pork onto each tortilla, followed by lettuce, avocado slices, cotija cheese, cilantro, and a squeeze of lime.
6. Serve immediately and enjoy the sizzle, aroma, and crowd energy!

Chef’s Insight

Cook the pork until it reaches an internal temperature of 145°F for juicy and tender results.

Notes

This recipe is inspired by the famous Los Carniceros de Michoacán food truck, known for their smoky and flavorful carnitas.