Triple-Smoked Carnitas Tacos

Allergens

Soy, Wheat

Ingredients

• 4 lbs boneless pork shoulder 2 cups apple juice 1 cup orange juice 1/2 cup soy sauce 1/4 cup Worcestershire sauce 1/4 cup brown sugar 1 tbsp smoked paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp ground cumin 1 tsp cayenne pepper Salt and pepper to taste 8 corn tortillas Sliced avocado, for garnish Lime wedges, for serving

Instructions

1. In a large bowl, combine the apple juice, orange juice, soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, salt, and pepper. Mix well.
2. Place the pork shoulder in a large resealable bag or non reactive container with a lid. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the container and refrigerate for at least 4 hours or up to overnight.
3. Preheat your grill to medium high heat (about 375°F). Place the pork on the preheated grill and cook for
4. 5 2 hours, or until it reaches an internal temperature of 190°F, turning occasionally and basting with the marinade.
5. Once the pork is cooked, remove it from the grill and allow it to rest for 10 minutes. Then, shred the meat using two forks.
6. Place the shredded pork back on the grill and cook until slightly charred and crispy, about 3 4 minutes.
7. Serve the smoky carnitas in warm corn tortillas with sliced avocado and lime wedges.

Chef’s Insight

To add some heat, sprinkle your carnitas with a pinch of chili powder or cayenne pepper before serving.

Notes

For a stunning visual appeal, serve the tacos on a wooden board or platter with contrasting colors and textures.