Festival Carnitas Tacos with Spicy Pineapple Salsa

Allergens

Soy, Gluten (in tortillas), Dairy (cotija cheese)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 2 cups orange juice 3. 1/2 cup soy sauce 4. 1 tablespoon cumin powder 5. 1 tablespoon smoked paprika 6. 1 teaspoon chili powder 7. Salt and pepper, to taste 8. 8 small corn tortillas 9. 2 cups shredded lettuce 10. 1 cup crumbled cotija cheese 11. Fresh cilantro leaves for garnish For Spicy Pineapple Salsa: 12. 2 cups diced fresh pineapple 13. 1/2 cup finely chopped red onion 14. 1 jalapeno, seeded and minced 15. Juice of 1 lime 16. Salt and pepper, to taste

Instructions

1. In a slow cooker, combine pork shoulder, orange juice, soy sauce, cumin powder, smoked paprika, chili powder, salt, and pepper. Cook on low for 8 hours.
2. Remove the pork from the slow cooker, shred it using two forks, and set aside.
3. In a large bowl, combine pineapple, red onion, jalapeno, lime juice, salt, and pepper to make Spicy Pineapple Salsa. Mix well and set aside.
4. Heat a griddle or skillet over medium high heat. Add the shredded pork and cook for 2 minutes per side until heated through and slightly crispy.
5. Assemble tacos by placing a portion of carnitas on each tortilla, followed by lettuce, cotija cheese, and a generous spoonful of Spicy Pineapple Salsa. Garnish with cilantro leaves.

Chef’s Insight

The secret to tender carnitas is slow cooking the pork until it falls apart easily. - Adjust the spiciness of the salsa according to your preference by adding more or less jalapeno.

Notes

This recipe is a delicious spin on a popular street food classic. - The smoky spices and sweet pineapple salsa create a perfect balance of flavors.