Smoky Chipotle Carnitas Tacos with Pineapple Salsa

Allergens

None

Ingredients

• 3 lb boneless pork shoulder, cut into 1
• inch pieces
• 4 chipotles in adobo sauce
• 2 tbsp ground cumin
• 2 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground coriander
• Juice of 2 limes
• 3 tbsp olive oil
• 6 large flour tortillas, warmed
• Fresh cilantro leaves, for serving
• Lime wedges, for serving

Instructions

1. In a food processor, combine chipotles in adobo sauce, cumin, smoked paprika, salt, black pepper, garlic powder, onion powder, ground coriander, and lime juice. Process until smooth, forming the chipotle rub.
2. In a large bowl, toss pork pieces with olive oil, then add chipotle rub and massage it into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
3. Preheat a grill or grill pan to medium high heat. Grill pork pieces, turning occasionally, until cooked through and slightly charred, about 15 minutes. Remove from heat and shred the meat with two forks.
4. Warm tortillas on the grill for 30 seconds per side. Assemble tacos with shredded carnitas, pineapple salsa, cilantro leaves, and lime wedges.

Chef’s Insight

Use fresh pineapple for the salsa to enhance the tropical flavor

Notes

Serve with refried beans and rice for a complete meal