Pork Carnitas Street Tacos with Pineapple Salsa

Ingredients

• 3 lbs Pork Shoulder
• 1 cup Orange Juice
• 1/2 cup Lime Juice
• 1 Onion
• 4 cloves Garlic
• 2 Bay Leaves
• 1 tsp Cumin
• 1 tsp Oregano
• 2 tsp Salt
• 1 tsp Pepper
• 1 cup Pineapple
• 1/4 cup Red Onion
• 1 Jalapeno
• 1/4 cup Cilantro
• 1 tbsp Lime Juice
• 12 Corn Tortillas

Instructions

1. 1Cut the pork shoulder into 2-inch cubes. Season generously with salt, pepper, cumin, and oregano.
2. 2In a large pot or Dutch oven, combine the pork with orange juice, lime juice, onion, garlic, and bay leaves. Add enough water to cover the pork.
3. 3Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the pork is very tender and easily shreds with a fork.
4. 4While the pork is cooking, prepare the pineapple salsa. In a bowl, combine diced pineapple, red onion, jalapeno, cilantro, and lime juice. Mix well and set aside.
5. 5Once the pork is cooked, remove it from the pot and shred with two forks. Discard the cooking liquid and bay leaves.
6. 6Heat a skillet over medium-high heat. Add the shredded pork and cook until slightly crispy, about 5-7 minutes.
7. 7Warm corn tortillas.
8. 8Serve pork carnitas in warm corn tortillas with pineapple salsa and your favorite toppings, such as avocado, cilantro, or lime wedges.

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