Pulled Pork Carnitas & Pineapple Salsa Tacos

“Carnitas” is a Spanish word meaning “little meats.”  It’s a Mexican dish and generally it’s made by braising or roasting pork then shredding it and simmering in lard or vegetable oil until crispy.

You’ve probably had it at Chipotle, right?

Well, this time you can make carnitas for yourself, at home, lay the yumminess into a taco (soft OR hard shell), and top with Jack cheese and a fresh Pineapple Salsa! 

 

You can’t beat this for Taco Tuesday!

 

Pulled Pork Carnitas & Pineapple Salsa Tacos

 

Pulled Pork Carnitas:
3 lbs.  boneless pork shoulder, trimmed of excess fat
3/4 cups chicken broth
3/4 cup fresh orange juice (about 2 – 3 oranges)
3 Tbsp fresh lime juice (about 2 limes)
sea salt and pepper
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. coriander
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 small yellow onion, chopped
3 cloves garlic, peeled, smacked, and minced
2 Tbs. vegetable oil

 

Place the pork in the slow cooker and marinate in the citrus juices.

Add the spices, as well as the onions and garlic.

Cook on low to medium heat in the slow cooker for 6-8 hours.

 

Shred the pork between two forks. 

 

Drain (reserving liquid) and transfer to an oiled baking sheet.

 

 

Heat the oven to broil.

 

Drizzle the shredded pork with about 1/2 cup cooking liquid and remaining oil.

 

 

Broil for about 4-6 minutes.

Remove from broiler and toss with remaining cooking juices.

 

Pineapple Salsa:
1 cup fresh pineapple, cut into chunks (or canned fruit, drained)
1/2 red bell pepper, cut into chunks
1 jalapeño pepper, seeded and diced
sea salt and pepper
1 Tbs. olive oil
fresh cilantro

 

Combine all the fresh ingredients. 

Stir. 

Marinate for several hours.

 

Tacos:
1 lb. Monterey Jack cheese, shredded
10-12 soft-shell tortillas or taco shells

 

Line each tortilla or taco shell with shredded cheese. 

 

Fill with Carnitas and then top with Pineapple Salsa and additional cheese.