Street-Food Fusion Tacos

Allergens

Soy, Gluten (if using gluten-free tortillas)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes 2 cups orange juice 1 cup pineapple juice 1/4 cup soy sauce 3 tablespoons brown sugar 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper, to taste 8 corn tortillas 2 cups grilled pineapple, sliced 1 avocado, sliced 1/4 cup sour cream 1 tablespoon lime juice 1/4 cup chopped cilantro 1 jalapeño, thinly sliced (optional)

Instructions

1. In a large saucepan, combine pork shoulder, orange juice, pineapple juice, soy sauce, brown sugar, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the pork is tender and easily shreds with a fork.
2. Meanwhile, prepare the avocado crema by mixing sour cream, lime juice, and chopped cilantro in a small bowl. Set aside.
3. Remove the cooked pork from the saucepan and shred using two forks. Return to the sauce to absorb remaining juices.
4. Heat a grill or grill pan over medium high heat. Grill tortillas until slightly charred, about 30 seconds per side. Transfer to a plate and cover with a towel to keep warm.
5. Assemble tacos by placing shredded pork on each tortilla, followed by grilled pineapple slices, avocado crema, and jalapeño slices if desired. Garnish with additional cilantro and enjoy!

Chef’s Insight

To add more depth to the dish, marinate the pork overnight for enhanced flavor.

Notes

Adjust the spice level according to your preference by adding more or fewer jalapeño slices.