Tailgate Game Day Lunch: Smoky Carnitas Street Tacos

Allergens

Dairy (Queso Fresco), Wheat (Corn Tortillas)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes
• 2 cups chicken broth
• 1 cup orange juice
• 1/2 cup lime juice (plus 1 lime, zested and juiced)
• 2 tablespoons apple cider vinegar
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 8 small corn tortillas
• 1 cup pickled red onions
• 1 ripe avocado, sliced
• 1/3 cup crumbled queso fresco
• 1/4 cup cilantro leaves, roughly chopped

Instructions

1. In a large saucepan or Dutch oven, combine pork shoulder, chicken broth, orange juice, lime juice, apple cider vinegar, cumin, smoked paprika, chili powder, oregano, cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a boil over medium high heat. Reduce heat to low and simmer, covered, for 2 hours or until pork is tender and easily shreds with a fork.
2. Preheat grill or grill pan to medium high heat. Remove pork from sauce and shred using two forks, discarding any excess fat. Return shredded pork to sauce and cook on the grill for 5 minutes, stirring occasionally, until heated through.
3. Warm tortillas on the grill for 20 30 seconds per side, or until slightly charred and pliable.
4. To serve, fill each tortilla with a generous portion of carnitas, pickled red onions, avocado slices, crumbled queso fresco, cilantro leaves, and a squeeze of lime. Serve immediately.

Chef’s Insight

To ensure maximum flavor, let the pork cook slowly until it is tender and falls apart easily. This method mimics the traditional carnitas technique used in Mexican cuisine.

Notes

This recipe is inspired by the flavors and techniques of carnitas street food found in many Mexican regions. The addition of smoked paprika adds a unique twist to this tailgate favorite.