Carnitas Tacos with Pineapple Salsa

(GF)

Crispy braised pork with sweet and spicy pineapple salsa. Some of my favorite flavors all nestled in a warm corn tortilla.

Yield: 4-6 Servings

Carnitas Tacos with Pineapple Salsa

Prep time: 20 MinCook time: 3 H & 15 MTotal time: 3 H & 35 M

Ingredients

Carnitas
  • 4 pounds Boneless Pork Butt, cut into large pieces
  • 1 Yellow Onion, roughly chopped
  • 8 Garlic Cloves, smashed
  • 2 TB Chili Powder
  • 1 TB Ground Cumin
  • 1 TB Oregano
  • 1 TB Paprika
  • 1 tsp Coriander
  • 2 TB Brown Sugar
  • 1 TB Kosher Salt
  • 2 cups Chicken Stock
  • 1 Orange, juiced
  • Corn Tortillas
Pineapple Salsa
  • 1/2 Red onion, diced
  • 1 cup Pineapple, diced
  • 1 Jalapeño, diced
  • 1/2 cup Cilantro, chopped
  • 1 Lime, zested and juiced
  • Kosher Salt, to taste

Instructions

  1. Combine salsa ingredients together and set aside.
  2. Preheat oven to 300F.
  3. Place pork in a large dutch oven or oven-safe pot.
  4. Evenly coat the spices with the pork.
  5. Add in onion, garlic, orange juice and chicken stock.
  6. Bring dutch oven/pot to a boil, cover, and place in the oven for about 3 hours or until the pork in tender and falls apart.
  7. Transfer pork to a bowl and shred.
  8. Line a sheet tray with tin foil, drizzle a little of the liquid from the pork down, then spread out the shredded pork and drizzle more liquid on top.
  9. Place pork under the broiler until the top begins to get crispy.
  10. Serve pork with warm corn tortillas and pineapple salsa.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 94,000 food lovers from around the world!

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