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.


Step 4: Prepare Tacos

  • Shred half of a red cabbage, wash with hot water rinse
  • Place into mason jar, mix with salt and pepper
  • Add ¼ cup of rice vinegar. (You can make ahead of time and refrigerate)
  • Use the same pan to warm up the corn tortillas
  • Heat up 1 teaspoon of Orange olive oil and grill the tortillas
  • Remove and cover immediately to keep warm
  • Final Step: Arrange Carnitas Tacos
  • First add the cabbage to the tortilla
  • Then the pork
  • Then the salsa (garnish with some chopped cilantro)

 

Enjoy!

DO NOT USE HARD SHELL TACOS EVER!!!

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