Gluten-Free Pork Carnitas with Pineapple Salsa

Ingredients

• about 1360 g Pork shoulder
• 1 Orange
• 1 Lime
• 1 medium Onion
• 4 cloves Garlic
• 2 Bay leaf
• 1 Pineapple
• 0.5 medium Red onion
• 0.25 cup Cilantro
• 1 small Jalapeño
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 1360 g pork shoulder into 5.08 cm (5 cm) chunks. Peel and quarter the 1 medium onion, then peel the 4 cloves garlic. Juice the 1 orange and the 1 lime, setting the juice aside.
2. 2In a large, heavy-bottomed pot or a 6-quart (5700 ml) Dutch oven, combine the pork chunks, the juice from the 1 orange, the juice from the 1 lime, the quartered 1 medium onion, the 4 peeled cloves garlic, the 2 bay leaves, the 1 tsp salt, and the 0.5 tsp black pepper. Add enough water to completely cover the pork.
3. 3Place the pot over high heat on the stovetop and bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer gently for 3 to 4 hours, or until the pork is very tender and easily shreds with a fork. The internal temperature of the pork should reach 96°C to 99°C.
4. 4Carefully remove the cooked pork chunks from the pot using a slotted spoon and transfer them to a large bowl. Shred the pork into bite-sized pieces using two forks. Reserve 1 cup (240 ml) of the cooking liquid from the pot; discard the onion, garlic, and bay leaves.
5. 5Preheat your oven broiler to high (typically 260°C / 260°C). Position an oven rack about 15.24 cm (15 cm) from the broiler element. Spread the shredded pork in a single layer on a large baking sheet, then drizzle 0.5 cup (120 ml) of the reserved cooking liquid over the pork. Broil for 5 to 10 minutes, checking frequently, until the edges of the pork are deeply golden brown and crispy; watch carefully to prevent burning.
6. 6While the pork is crisping, prepare the salsa: Peel and core the 1 pineapple, then dice it into 1.27 cm (1.25 cm) pieces. Peel and finely dice the 0.5 medium red onion. Finely chop the 0.25 cup cilantro. Remove the stem and finely mince the 1 small jalapeño.
7. 7In a medium bowl, combine the diced 1 pineapple, the diced 0.5 medium red onion, the chopped 0.25 cup cilantro, and the minced 1 small jalapeño. Serve the crispy pork carnitas immediately with the fresh pineapple salsa and warm gluten-free tortillas.

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