Street-Fusion Taco Truck Carnitas Tacos

Allergens

None

Ingredients

• 4 pounds pork shoulder, cut into 1
• inch cubes
• 2 cups orange juice
• 1 cup lime juice
• 1/2 cup tequila
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 24 corn tortillas, warmed
• 3 cups red cabbage, shredded
• 1 cup pickled onions
• 1/2 cup fresh cilantro leaves
• 2 cups salsa verde (recipe follows) Salsa Verde:
• 4 cups tomatillos, husked and rinsed
• 1/2 cup white onion, chopped
• 3 cloves garlic
• 1 jalapeno pepper, halved and seeded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh cilantro leaves
• 1/4 cup olive oil

Instructions

1. In a large bowl, combine the pork cubes, orange juice, lime juice, tequila, cumin, paprika, salt and pepper. Cover and refrigerate for at least 2 hours or up to overnight.
2. Preheat an outdoor grill to medium high heat. Remove the pork from the marinade, reserving the marinade, and thread the meat onto skewers.
3. Grill the pork skewers for about 8 10 minutes per side or until cooked through. During the last minute of cooking, brush the reserved marinade onto the skewers. Remove from grill and let rest for a few minutes before cutting off skewers.
4. To make the salsa verde: Blend all ingredients in a blender or food processor until smooth.

Chef’s Insight

Don't forget to let the pork rest after grilling - it'll absorb more of those flavors!

Notes

The combination of spices gives these carnitas a unique twist that's sure to impress your friends and family.