Tailgate Carnitas Tacos with Pineapple Salsa

Allergens

Wheat (corn tortillas), Soy (optional)

Ingredients

• 2 lbs boneless pork shoulder 1 cup orange juice 1/2 cup lime juice 1 tbsp cumin 1 tbsp paprika 1 tbsp chili powder 1 tsp salt 1 tsp black pepper 8 corn tortillas 1 recipe Pineapple Salsa (recipe below) Fresh cilantro, for garnish Pineapple Salsa: 2 cups chopped fresh pineapple 1/2 cup finely chopped red onion 1 jalapeño, seeded and minced 1/4 cup chopped fresh cilantro Juice of 1 lime Salt, to taste

Instructions

1. In a slow cooker, combine pork shoulder, orange juice, lime juice, cumin, paprika, chili powder, salt, and black pepper. Cook on low for 6 hours or until the meat is tender and easily shreds with a fork.
2. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir well to coat in the juices.
3. Heat a grill or grill pan over medium high heat. Warm the tortillas on the grill until soft and pliable, about 20 seconds per side. Transfer to a towel lined plate to keep warm.
4. Fill each tortilla with shredded pork and top with Pineapple Salsa. Garnish with fresh cilantro and serve immediately.

Chef’s Insight

To intensify flavors, add a splash of tequila or orange liqueur to the slow cooker mixture.

Notes

Feel free to adjust the seasonings in the slow cooker to suit your taste preferences.