The weather is heating up and nothing sounds better than a little fiesta with some close friends. With Cinco de Mayo upon us, we are sharing our yummy Citrus Carnitas Tacos to get us in the spirit. The citrus flavor, fresh cooked pork tenderloin and topped with some homemade slaw and spicy aioli, these tacos are sure to get you ready for summer. To get started, we suggest picking up our fresh cut pork tenderloin in our meat department. Next, make sure to pick up fresh orange and limes which are in ripe and in season to add some zest to the tacos. Last but not least, introduce your friends to the new Golden Road Citrus Roots inspired by the citrus groves throughout Southern California and infused with Meyer Lemon, Grapefruit and Blood Orange.

Ingredients:

Baja Slaw:

• 1 cup of mayonnaise or plain yogurt
• 1/4 cup lime juice
• 1/2 Tablespoon Tabasco sauce
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 head of cabbage

Spicy Aioli:

• 1 cup of mayonnaise or plain yogurt
• 1/4 cup hot sauce of choice
• 1/8 cup lime juice
• 1/2 tsp salt

Carnitas:

• 1 pound pork tenderloin, cut into 1/2-inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons canola oil
• 1/2 medium sweet onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lime juice

Remaining Ingredients:

• 12 small tortillas
• 1 cup corn salsa
• 12 cilantro sprigs
• 4 lime slices

Directions:

1. To prepare the baja slaw, slice cabbage into thin slices. Mix mayo/yogurt, lime juice, Tabasco, salt and pepper in a medium bowl and whisk until fully incorporated. Mix together with cabbage and set to the side.
2. To prepare the spicy aioli, mix mayo, sriracha, lime juice and salt in a medium bowl until fully incorporated.
3. Season pork with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Heat canola oil in a large skillet over medium high heat. Add pork, onion, garlic, chili powder and cumin. Cook, stirring often, until pork has browned, about 8-10 minutes.
5. Stir in orange juice and lime juice, scraping any browned bits from the bottom of the skillet. Cook until reduced, about 2 minutes. Remove from heat; season with salt and pepper, to taste.
6. Warm 3 corn tortillas at a time and place on a serving plate.
7. Fill each tortilla with 1 Tablespoon of baja slaw.
8. Top the slaw with 2 Tablespoons of cooked pork.
9. Drizzle each taco with 1 Tablespoon of spicy aioli.
10. Top each taco with ½ tablespoon of corn salsa.
11. Garnish each taco with 1 cilantro sprig and garnish the plate with 2 lime slices.
12. Makes 3 tacos per plate.

Pairing Suggestion: Golden Road Brewing’s Citrus Roots Ale

Content intended for ages 21 and up.