Smoky BBQ Carnitas Tacos with Housemade Pickled Onions and Spicy Pineapple Salsa

Allergens

Dairy-free, Gluten-free

Ingredients

• 3 lbs boneless pork shoulder, cut into 1.5" cubes
• 2 cups BBQ sauce (preferably CookJunkie's own secret recipe)
• 6 oz fresh pineapple, chopped
• 1 medium red onion, thinly sliced
• 1 jalapeño, minced
• 2 tbsp rice vinegar
• 1 tbsp sugar
• Salt and pepper, to taste
• 12 small corn tortillas, warmed
• Fresh cilantro leaves for garnish

Instructions

1. In a large skillet over medium heat, sear the pork cubes in batches until browned on all sides. Transfer seared pork to a slow cooker and pour BBQ sauce over the top, stirring to ensure even coating.
2. Cook on low for 8 hours or high for 4 5 hours until the pork is tender and easily shredded with a fork.
3. While the pork is cooking, prepare the pickled onions. In a jar, combine sliced red onion, jalapeño, rice vinegar, sugar, salt, and enough water to cover the onions. Refrigerate for at least 1 hour or up to 24 hours.
4. For the spicy pineapple salsa, blend half of the chopped fresh pineapple, a pinch of salt, and a dash of lime juice in a food processor until desired consistency is reached. Stir in the remaining chopped pineapple.
5. When the pork is tender, remove from slow cooker and shred using two forks. Return shredded pork to the sauce and stir to combine.
6. To assemble tacos, place a heaping spoonful of BBQ carnitas onto each warmed tortilla, top with pickled onions and spicy pineapple salsa, and garnish with fresh cilantro leaves.

Chef’s Insight

The secret to these mouthwatering carnitas is slow cooking with a rich, smoky BBQ sauce that penetrates the meat, making it tender and full of flavor.

Notes

Don't skip pickling the onions - they add a tangy crunch that complements the rich BBQ carnitas perfectly.