Smoky Carnitas Tacos with Grilled Pineapple Salsa

Allergens

Soy, Gluten (from the corn tortillas)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• Salt and pepper, to taste
• 8 corn tortillas
• 1 pineapple, cut into wedges
• 1 red onion, thinly sliced
• 1 jalapeno, thinly sliced
• 1/4 cup cilantro leaves
• 1 lime, cut into wedges

Instructions

1. In a large bowl, whisk together orange juice, lime juice, soy sauce, brown sugar, cumin, paprika, chili powder, salt, and pepper.
2. Add the pork shoulder to the marinade, ensuring it is evenly coated. Cover and refrigerate for at least 2 hours or up to overnight.
3. Preheat a grill or outdoor cooker to medium high heat. Remove the pork from the marinade and place it on the grill. Grill until cooked through, about 18 20 minutes per side, basting with marinade occasionally. Allow to rest for 5 minutes before shredding.
4. While the pork is resting, prepare the salsa. In a grill pan or skillet, cook pineapple wedges and red onion over medium heat until charred, about 3 4 minutes per side. Let cool slightly, then chop into smaller pieces. Combine in a bowl with sliced jalapeno and cilantro leaves. Season to taste with salt and pepper.
5. Grill the corn tortillas for about 10 seconds on each side or until they are slightly charred and warm.
6. Serve the carnitas, grilled pineapple salsa, lime wedges, and additional cilantro leaves alongside the warm tortillas. Assemble tacos as desired.

Chef’s Insight

This dish is inspired by the flavors and energy of a Friday night tailgate, combining grilled meats and fruits with warm tortillas for a memorable dining experience.

Notes

Be sure to cook the pork until it reaches an internal temperature of 165°F for food safety.