Zesty Pineapple Carnitas

A unique twist on traditional carnitas, this Zesty Pineapple Carnitas recipe combines succulent pork with tropical pineapple for a delightful fusion of flavors. Perfect for those craving a tangy and savory Mexican dish.

Prep time: 15 minutes
Cook time: 8 hours
Serves: 8

Ingredients

3 lbs boneless pork shoulder

1 tbsp salt

1 tsp black pepper

1 tbsp ground cumin

1 tbsp dried oregano

2 tsp chili powder

1 large onion, chopped

4 cloves garlic, minced

1 cup fresh pineapple juice

1 cup chicken broth

1 jalapeño, sliced

1 cup diced pineapple

2 tbsp lime juice

12 small corn tortillas

1/2 cup chopped cilantro

1/2 cup diced red onion

1/2 cup crumbled queso fresco

Instructions

1. Season the pork shoulder with salt, pepper, cumin, oregano, and chili powder.

2. In a large Dutch oven or slow cooker, place the chopped onion and minced garlic at the bottom.

3. Lay the seasoned pork shoulder on top of the onions and garlic.

4. Pour the pineapple juice and chicken broth over the pork.

5. Add the sliced jalapeño and diced pineapple to the mixture.

6. Cover and cook on low heat for 6-8 hours or until the pork is tender and easily shredded.

7. Once cooked, remove the pork from the pot and shred it using two forks.

8. Return the shredded pork to the pot, add lime juice, and mix well to incorporate the juices.

9. Serve the carnitas on warm corn tortillas, topped with chopped cilantro, diced red onion, and crumbled queso fresco.

Storage

Store leftover carnitas in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat carnitas in a skillet over medium heat until warmed through, or microwave in a covered dish for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.