Carnitas Street Tacos with Charred Pineapple Salsa

Allergens

Milk (Queso Fresco)

Ingredients

• 1. 2 lbs pork shoulder 2. 3 cups chicken broth 3. 1 cup orange juice 4. 1/2 cup lime juice 5. 2 tablespoons chili powder 6. 2 teaspoons ground cumin 7. 1 teaspoon paprika 8. Salt and pepper, to taste 9. 8 corn tortillas 10. 2 cups shredded lettuce 11. 1 avocado, sliced 12. 1/4 cup crumbled queso fresco 13. 1/4 cup chopped cilantro Charred Pineapple Salsa: 1. 1 pineapple, peeled, cored and chopped 2. 1 red onion, diced 3. 1 jalapeño, seeds removed and minced 4. 1/4 cup chopped cilantro 5. Salt and pepper, to taste 6. 1 lime, juiced

Instructions

1. In a large skillet, heat 2 tablespoons of oil over medium high heat.
2. Add the pineapple chunks and cook until charred, about 3 4 minutes per side.
3. Remove from the pan and let cool slightly.
4. In a bowl, combine the cooked pineapple, red onion, jalapeño, cilantro, salt, pepper, and lime juice. Mix well. Set aside. Carnitas:
5. In a large pot, combine pork shoulder, chicken broth, orange juice, lime juice, chili powder, cumin, paprika, salt, and pepper.
6. Bring to a boil, then reduce heat to low and simmer for 2 3 hours or until the pork is tender and pulls apart easily with a fork.
7. Remove the pork from the liquid and shred using two forks. Set aside. Assemble:
8. Heat a grill or grill pan over medium high heat.
9. Warm the corn tortillas on the grill for about 30 seconds per side.
10. Layer the carnitas, lettuce, avocado, and queso fresco onto each warm tortilla.
11. Top with a generous spoonful of Charred Pineapple Salsa.
12. Finish with a sprinkle of chopped cilantro and a squeeze of lime juice.

Chef’s Insight

Marinate the pork shoulder overnight for added flavor and tenderness.

Notes

Adjust the heat level by adding more or less jalapeño to the salsa.