“Tailgate Game Day Carnitas Tacos”

Allergens

None

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup apple cider vinegar
• 3 tablespoons ancho chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup pico de gallo
• 1/2 cup crumbled cotija cheese

Instructions

1. In a large bowl, combine the pork shoulder with orange juice, lime juice, apple cider vinegar, ancho chili powder, ground cumin, smoked paprika, ground black pepper, and kosher salt. Mix well to coat the pork evenly. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat a grill or grill pan over medium high heat. Remove the pork from the marinade, allowing excess liquid to drip off. Sear the pork on all sides until browned and slightly charred, about 5 minutes per side. Transfer the seared pork back into the marinade and continue cooking for another 10 12 minutes, or until cooked through and tender.
3. Remove the pork from the grill and shred it using two forks. Return the shredded pork to the marinade and stir well to combine. Keep warm.
4. Warm the corn tortillas on the grill for 10 15 seconds per side, until they begin to soften and have grill marks.
5. Assemble the tacos by layering the shredded pork, lettuce, pico de gallo, and cotija cheese onto each warm tortilla. Serve immediately and enjoy!

Chef’s Insight

Don't skip the marinade; it adds incredible flavor to the pork!

Notes

Serve with a side of guacamole or refried beans for a complete meal.