3 lb pork roast, cubed
1/4 cup canola oil
1/2 cup lime juice
1 onion, thinly sliced into quarter moons
2 cubanelle peppers, sliced
3 serreno peppers, minced
1 tablespoon Hot Mexican chile powder
1 tablespoon hot paprika
2 teaspoons dried minced onion
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon thyme
1/4 teaspoon allspice
1/4 teaspoon celery seed
Place all ingredients in a marinating container or large resealable bag. Refrigerate for 1 hour. Meanwhile, prep your grill using the indirect heating method. Place the food into a grill wok. Cook, tossing occasionally, until the pork is throughly cooked through.
Towards the end of the cooking time, add tortillas to the grill and breifly heat them through. I found it helpful to keep them warm in a tortilla holder until you are ready to eat.
Welcome to the first Friday grilling post of the summer! Look for a new grilling recipe each Friday from now to Labor Day.
These were such great tacos, I tried over a few days to get a passable picture of them so I could share the recipe. Tacos are one of my least favorite things to photograph because they are so darn flat. But! These were truely awesome, tasty tacos I had to share. Matt ate so many he felt sick to his stomach afterwards but didn’t care. That’s how good they were! Luckily, they are as easy to make as they were tasty. The ingredient list is on the longish side but it is all easily found items and the sauce they end up making is amazing. Spicy but not terribly hot and incredibly flavorful. I used these great “uncooked” tortillas from Tortilla Land that I think cooked up better than any other tortilla I’ve made on the grill.