Copycat Restaurant Lunch: Smoky Carnitas Tacos with Pineapple Salsa
Discover this unforgettable copycat recipe for Smoky Carnitas Tacos with Pineapple Salsa, perfect for a taste of authentic Mexican street food right in your own kitchen.
Allergens
Soy
Ingredients
- 1. 2 lbs boneless pork shoulder 2. 1 cup orange juice 3. 1/4 cup fresh lime juice 4. 1/4 cup soy sauce 5. 1/4 cup apple cider vinegar 6. 2 tbsp packed brown sugar 7. 2 tsp ground cumin 8. 1 tsp ground coriander 9. 1 tsp smoked paprika 10. Salt and pepper, to taste 11. 8 small corn tortillas 12. 1 cup pineapple salsa (recipe follows) 13. 1 avocado, sliced 14. Fresh cilantro leaves 15. Lime wedges
Instructions
- In a slow cooker, combine the pork shoulder, orange juice, lime juice, soy sauce, apple cider vinegar, brown sugar, cumin, coriander, smoked paprika, salt, and pepper. Cook on low for 8 hours.
- Remove the pork from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and mix well with the juices.
- Preheat a griddle or large skillet over medium high heat. Warm the tortillas for 10 seconds on each side until slightly crispy.
- Assemble the tacos: layer shredded carnitas, pineapple salsa, avocado slices, and fresh cilantro leaves on warmed tortillas. Serve with lime wedges on the side.
Chef’s Insight
The secret to these mouthwatering carnitas is the combination of citrus juices and smoky spices, which tenderize and infuse the pork with incredible flavor.
Notes
Make sure to use a slow cooker with a "low" setting for best results.