Copycat Restaurant-Style Carnitas Tacos with Charred Pineapple Salsa

Allergens

Gluten (in some corn tortillas), Dairy (cotija cheese)

Ingredients

• 3 lbs boneless pork shoulder, cut into 1
• inch cubes 2 cups orange juice 1 cup lime juice 1/2 cup white vinegar 1/4 cup olive oil 2 tablespoons ground cumin 2 teaspoons paprika 1 teaspoon ground coriander 1 teaspoon dried oregano 1 teaspoon ground black pepper 1 teaspoon salt 12 small corn tortillas 1/2 cup crumbled cotija cheese 1/4 cup fresh cilantro, chopped

Instructions

1. In a large bowl, combine the pork, orange juice, lime juice, white vinegar, olive oil, ground cumin, paprika, ground coriander, dried oregano, ground black pepper, and salt. Mix well to coat the pork evenly. Cover and refrigerate for 4 hours or overnight.
2. Preheat your grill to medium high heat. Remove the marinated pork from the refrigerator and skewer onto metal or soaked wooden skewers. Grill the pork skewers, turning occasionally, until cooked through and slightly charred on the outside, about 8 10 minutes. Remove from the grill and let rest for a few minutes.
3. While the pork is resting, prepare the Charred Pineapple Salsa by grilling fresh pineapple, jalapeño, and red onion until slightly charred and softened. Chop into small pieces and mix with lime juice, cilantro, and a pinch of salt.
4. Warm the corn tortillas on the grill for 10 20 seconds on each side until they start to puff up. Keep them wrapped in a clean towel to keep warm.
5. Slice the rested pork into thin strips and serve with the warm tortillas, Charred Pineapple Salsa, crumbled cotija cheese, and chopped cilantro.

Chef’s Insight

The key to this recipe is letting the pork marinate for the optimal flavor infusion. Don't skip this step!

Notes

The pork can be marinated for up to 24 hours for even more flavor infusion.