Pork Carnitas with Pineapple Salsa

Instructions

1. 1Cut the about 1360 g pork shoulder into 5.08 cm cubes. In a large bowl, combine the pork cubes with 1 cup orange juice, 1/2 cup lime juice, 4 minced cloves garlic, 1 chopped medium onion, 2 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir to coat the pork evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. 2Transfer the marinated pork and all the liquid from the bowl into a slow cooker. Cover the slow cooker and cook on the low setting for 7 to 8 hours, or until the pork is very tender and can be easily shredded with forks.
3. 3While the pork is cooking, prepare the pineapple salsa. Dice 1 cup pineapple, 1/4 cup red onion, and 1 small jalapeño. Place the diced pineapple, red onion, and jalapeño in a medium bowl. Add 1/4 cup chopped cilantro and 2 tbsp lime juice to the bowl. Stir everything together to combine.
4. 4Once the pork is fully cooked and tender, remove it from the slow cooker. Place the pork on a cutting board or in a large bowl. Use two forks to shred the pork into bite-sized pieces.
5. 5Serve the shredded pork carnitas immediately with the prepared pineapple salsa.

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