Grill-Fired Mojo Pork Tacos

Ingredients

• 3 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 8 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 12-16 small corn tortillas
• Fresh cilantro, chopped, for garnish
• Diced red onion, for garnish

Instructions

1. 1

   Combine orange juice, lime juice, olive oil, minced garlic, oregano, cumin, salt, and pepper in a large bowl to create the mojo marinade.

2. 2

   Add pork chunks to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.

3. 3

   Prepare your grill for indirect cooking at a consistent temperature of 275-300°F. If using charcoal, bank coals to one side; for gas, turn off one or more burners.

4. 4

   Place the marinated pork chunks on the indirect side of the grill. Close the lid and cook for 3-4 hours, or until the pork is fork-tender and reaches an internal temperature of 200-205°F.

5. 5

   Once tender, remove the pork from the grill and shred it using two forks. It should fall apart easily.

6. 6

   Return the shredded pork to a foil pan or cast iron skillet on the grill's indirect side, adding a splash of leftover marinade or chicken broth to keep it moist.

7. 7

   Just before serving, warm the corn tortillas directly over the grill grates for 15-30 seconds per side until pliable and slightly charred.

8. 8

   Assemble tacos with the shredded mojo pork, a sprinkle of fresh cilantro, and diced red onion. Serve with your favorite salsa or a squeeze of fresh lime.

9. 9

   Alternatively, after shredding, crisp up the pork directly over high heat for a few minutes to get some delicious crunchy bits.