Smoky Chipotle Carnitas Tacos with Grilled Pineapple Salsa

Allergens

Pork, Dairy (Cotija Cheese)

Ingredients

• 1. 2 lbs pork shoulder, cut into large chunks 2. 4 chipotle peppers in adobo sauce 3. 1/2 cup orange juice 4. 1/4 cup lime juice 5. 1 tablespoon ground cumin 6. 1 teaspoon smoked paprika 7. 1 teaspoon garlic powder 8. Salt and pepper, to taste 9. 8 corn tortillas 10. 2 cups shredded lettuce 11. 1 avocado, sliced 12. 1 cup crumbled cotija cheese

Instructions

1. Begin by marinating the pork shoulder in a blend of orange juice, lime juice, chipotle peppers, cumin, paprika, garlic powder, salt, and pepper. Let it rest for several hours or overnight to allow the flavors to meld. Preheat your grill to medium high heat, then add the marinated pork chunks and cook until browned and cooked through. Remove the pork from the grill and shred it using two forks. Return the shredded pork to the grill to crisp up and lock in flavor. While the pork is cooking, prepare your pineapple salsa by grilling pineapple chunks with jalapeños, cilantro, lime juice, salt, and pepper. Assemble your tacos by layering shredded lettuce, carnitas, avocado slices, and a generous dollop of pineapple salsa.

Chef’s Insight

The key to perfect carnitas is slow cooking the pork until it's tender enough to shred easily, then crisping up the edges on the grill to add texture.

Notes

Feel free to adjust the heat level of this dish by adding more or fewer jalapeños in the salsa.