Bari Carnitas Tacos with Grilled Pineapple Salsa

There is no better way to turn large or small portions of pork into your next dinner – or a dinner party experience.

Carnitas can be easily be rolled into a corn tortilla (never hard shell tacos, if you live in my house), then combined with grilled pineapple, tomato, onions and a quality orange-infused Bari olive oil. The trick to quality Carnitas tacos is patience – which requires the liquid to be almost completely boiled out so the meat begins to fry in its own fat.

Soooo good! Enjoy!

Carnitas Tacos with Grilled Pineapple Salsa

Carnitas Ingredients:

2 LB BONLESS PORK SHOULDER
1 TSP. DRY OREGANO
1 TSP. GROUND CUMIN
1 TSP. CHILI POWDER
1 TSP. SALT AND PEPPER
4 GARLIC CLOVES MINCED
1 LARGE YELLOW ONION SLICED
1 ORANGE JUICE
ORANGE INFUSED BARI’S OLIVE OIL

Grilled Pineapple Salsa Ingredients:

1 PINEAPLE PEELED AND CUT IN ROUNDS, CORE REMOVED
2 LARGE TOMATOES CHOPPED
½ ONION CHOPPED
¼ CUP CHOPPED CILANTRO
1 Jalapeno
2 LIMES JUICE
Salt and pepper to taste

Taco Ingredients:

CORN TORTILLAS
SHREDDED RED CABAGGE

Instructions:

Step 1: Slow-cook the Pork

Combine in a small mixing bowl the dry ingredients:
oregano, cumin, chili powder, salt and pepper and rub the pork
Place pork shoulder in the slow cooker
Top the pork with sliced onion, garlic and the juice of one orange
Cover and cook for 12 hours in low heat

Step 2: Prepare Salsa
Part A

Peel the pineapple, remove the core and cut into round slices about ½ inch thick
Lightly brush the pineapple rings with olive oil
Grill for 3 to 5 minute per side until charred
Remove chop into small cubes
Set aside in a mixing bowl.

Part B

Grill the jalapeno until charred, remove, chop
Add to the mixing bowl
Mix with the pineapple and jalapeno the rest of the ingredients
Set aside.

Step 3: Prepare Pork

Take the cooked pork out of the slow cooker trying to leave most juices in the cooker (do not discard the remaining juices)
Heat 2 tablespoon of Orange infused Olive Oil in an iron skillet
Add the pork to skillet, cook for 5 minutes
Add ¼ cup of the remaining juices
Let it caramelize with the pork until is golden brown and slightly crispy
Remove and set aside.