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
- Combine salsa ingredients together and set aside.
- Preheat oven to 300F.
- Place pork in a large dutch oven or oven-safe pot.
- Evenly coat the spices with the pork.
- Add in onion, garlic, orange juice and chicken stock.
- 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.
- Transfer pork to a bowl and shred.
- 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.
- Place pork under the broiler until the top begins to get crispy.
- Serve pork with warm corn tortillas and pineapple salsa.
