Pork Carnitas Street Tacos with Pineapple Salsa

Ingredients

• 3 lbs Pork shoulder
• 1 cup Orange juice
• 0.5 cup Lime juice
• 4 cloves Garlic, minced
• 1 tsp Oregano
• 1 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 cups Pineapple, diced
• 0.5 cup Red onion, finely chopped
• 1 Jalapeno pepper, seeded and minced
• 0.25 cup Cilantro, chopped
• 12 Corn tortillas

Instructions

1. 1In a large bowl, combine the orange juice, lime juice, garlic, oregano, cumin, salt, and pepper. Mix well to make the marinade.
2. 2Place the pork shoulder in a slow cooker or Dutch oven. Pour the marinade over the pork and turn to coat.
3. 3Cook on low for 8 hours, or until the pork is very tender and easily shredded.
4. 4Remove the pork from the slow cooker and shred it with two forks. Discard the cooking liquid.
5. 5Preheat oven to 400°F (200°C). Spread the shredded pork on a baking sheet and bake for 15-20 minutes, or until the edges are crispy.
6. 6While the pork is baking, prepare the pineapple salsa: in a bowl, combine the diced pineapple, red onion, jalapeno, and cilantro. Mix well to combine.
7. 7Warm the corn tortillas in a dry skillet or microwave.
8. 8To assemble the tacos, fill each tortilla with the crispy pork carnitas and top with the pineapple salsa.
9. 9Serve immediately.

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