Pork Carnitas Tacos with Pineapple Salsa

Ingredients

• about 1360 g Pork shoulder
• 1 cup Orange juice
• 0.5 cup Lime juice
• 1 medium Onion
• 4 cloves Garlic
• 2 teaspoons Cumin
• 1 teaspoon Oregano
• 12 each Tortillas
• 1 cup Pineapple
• 0.5 cup Red onion
• 1 small Jalapeno
• 0.25 cup Cilantro

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

Instructions

1. 1Cut pork shoulder into large chunks.
2. 2In a slow cooker, combine pork shoulder, orange juice, lime juice, diced onion, minced garlic, cumin, and oregano.
3. 3Cook on low for 8 hours or on high for 4 hours, or until pork is very tender.
4. 4Shred pork with two forks.
5. 5For pineapple salsa, combine diced pineapple, red onion, jalapeno, and cilantro.
6. 6Serve shredded pork carnitas in warm tortillas with pineapple salsa.

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