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Pork Carnitas with Pineapple Salsa
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder, cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup pineapple, diced
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and minced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F.
- In a large bowl, toss the pork shoulder pieces with 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cumin, and 1 teaspoon of oregano until evenly coated.
- In a Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the seasoned pork shoulder pieces and cook until browned on all sides, about 5 minutes.
- Add the chopped onion and minced garlic to the pot, and cook for an additional 2 minutes.
- Pour in the chicken broth and bring to a simmer. Cover the pot and transfer to the preheated oven. Cook for 2 to 2 1/2 hours, or until the pork is tender and easily shreds with a fork.
- While the pork is cooking, prepare the pineapple salsa. In a medium bowl, combine the diced pineapple, finely chopped red onion, minced jalapeno, chopped cilantro, and lime juice. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Once the pork is done, remove it from the oven and shred the meat using two forks. Return the shredded pork to the pot and toss with the cooking juices.
- To serve, spoon the pork carnitas onto a serving platter and top with the pineapple salsa. Enjoy with warm tortillas or over rice.
Pork Carnitas, a traditional Mexican dish, has a rich history dating back to the Michoacán region. Slow-cooked until tender, the succulent pork is then shredded and crisped to perfection. The addition of a zesty pineapple salsa topping adds a refreshing and tropical twist to this classic dish. Renowned chefs like Rick Bayless have popularized this variation, infusing it with their own unique flair. Today, the best versions of this dish can be found in authentic Mexican taquerias, where the pork is marinated in a blend of citrus and spices, and the pineapple salsa is made with fresh, ripe fruit for a burst of sweet and tangy flavors. Don't miss out on this mouthwatering combination!
200 min
6
450 calories
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