Copycat Carnitas Tacos with Pineapple Salsa

Allergens

Dairy (feta cheese), Wheat (corn tortillas)

Ingredients

• 1. 2 lbs boneless pork shoulder, cut into 1
• inch cubes 2. 1 cup orange juice 3. 1/2 cup lime juice 4. 1 tablespoon ground cumin 5. 1 tablespoon chili powder 6. 1 teaspoon salt 7. 1/2 teaspoon black pepper 8. 8 corn tortillas 9. 2 cups shredded lettuce 10. 1 avocado, sliced 11. 1 cup crumbled feta cheese 12. 1 jalapeño, thinly sliced (optional)

Instructions

1. In a large saucepan, combine the pork, orange juice, lime juice, cumin, chili powder, salt, and black pepper. Stir well to coat the pork evenly with the spices.
2. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 2 hours or until the pork is tender and easily shreds with a fork.
3. While the pork is cooking, prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside.
4. Once the pork is tender, use two forks to shred it and mix it back into the sauce. Remove the saucepan from heat.
5. Heat a grill or griddle pan over medium high heat. Warm the corn tortillas on each side for about 30 seconds until slightly charred.
6. To assemble the tacos, spread shredded lettuce onto the warm tortillas, then top with carnitas, pineapple salsa, avocado slices, crumbled feta cheese, and jalapeño slices (if using). Fold in half and serve immediately.

Chef’s Insight

To add a smoky flavor to the carnitas, try using a mesquite or hickory wood chip when grilling or griddling the pork.

Notes

For an added touch, serve the tacos with a side of Mexican rice and refried beans.