Tex-Mex Smoky Carnitas Fajita Bowls

Allergens

Pork, gluten (from potential cross-contamination), dairy (guacamole)

Ingredients

• 2 lbs boneless pork shoulder, cut into 1
• inch cubes 3 tbsp ground cumin 2 tsp smoked paprika 1 tsp ground coriander Salt and black pepper, to taste 4 cups fresh pineapple, peeled, cored and sliced into thick rings 4 large bell peppers, sliced into strips 2 large red onions, cut into wedges 1 jalapeño, thinly sliced (remove seeds for less heat) 4 tbsp olive oil, divided 1 recipe Fresh Guacamole (recipe below) 1 lime, cut into wedges Chopped fresh cilantro, for garnish

Instructions

1. Prepare the pork by mixing together the cumin, smoked paprika, coriander, salt, and black pepper in a small bowl. Rub the seasoning mixture all over the pork cubes, ensuring they are evenly coated. Set aside to marinate for 30 minutes or up to overnight.
2. Preheat your grill or stovetop grill pan to medium high heat. In batches, grill the pineapple rings and bell pepper strips until slightly charred, about 2 3 minutes per side. Remove from the grill and set aside.
3. In a large cast iron skillet, heat 2 tbsp of olive oil over medium heat. Add the marinated pork cubes to the skillet in a single layer and cook for 5 7 minutes per side or until browned and cooked through. Transfer the cooked pork to a plate and tent with foil to keep warm.
4. In the same cast iron skillet, add the remaining 2 tbsp of olive oil, onion wedges, and jalapeño slices. Cook for 3 5 minutes per side or until tender and slightly charred.
5. Assemble your fajita bowls by dividing the grilled pineapple rings, bell pepper strips, grilled onions and jalapeños, and carnitas among two plates. Top with a generous dollop of Fresh Guacamole and garnish with lime wedges and fresh cilantro.

Chef’s Insight

Use a meat thermometer to ensure the pork reaches an internal temperature of 160°F for safety and tenderness.

Notes

Adjust the spice level to your preference by adding more or fewer jalapeño slices.