Firecracker Carnitas Bites

Allergens

This recipe contains gluten and dairy.

Ingredients

• 1. 2 lbs boneless pork shoulder, cut into 2
• inch cubes 2. 1 large white onion, chopped 3. 4 cloves garlic, minced 4. 1 cup pineapple juice 5. 1/4 cup freshly squeezed lime juice 6. 1 tbsp achiote paste 7. 1 tbsp ground cumin 8. 2 tsp salt 9. 1 tsp black pepper 10. 1/2 tsp ground cinnamon 11. 1/2 cup fresh cilantro, chopped 12. 1/4 cup fresh pineapple, finely chopped 13. 1 jalapeno, seeded and minced 14. 20 tortilla chips 15. 2 cups shredded lettuce 16. 1 avocado, sliced 17. 1/2 cup cotija cheese, crumbled 18. 1 lime, cut into wedges

Instructions

1. In a large mixing bowl, combine pork cubes, onion, garlic, pineapple juice, lime juice, achiote paste, cumin, salt, black pepper, and ground cinnamon. Mix well to coat the pork evenly with the spices. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Preheat your outdoor grill to medium high heat or use a grill pan on the stovetop. Grill the marinated pork cubes, turning frequently, until they are cooked through and slightly charred on the outside, about 10 12 minutes. Remove from heat and let rest for 5 minutes before shredding with two forks.
3. In a separate bowl, mix together cilantro, pineapple, and jalapeno to create your tangy pineapple salsa.

Chef’s Insight

The key to this recipe is the perfect balance of smoky flavors from the grilled pork and tangy sweetness from the pineapple salsa. Don't be afraid to adjust the seasonings to suit your taste buds.

Notes

Feel free to add more heat by incorporating additional jalapenos or using a spicier pepper. You can also experiment with different salsas for added variety.