Chipotle Lime Carnitas Tacos with Pineapple
Chipotle Lime Carnitas Tacos with Pineapple
Ingredients
For the Carnitas
- 2 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 orange, halved
- 1 lime, halved
- 1/2 white onion, quartered
- 4 cloves garlic, smashed
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from can of chipotles
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup fresh pineapple, diced
- 1 1/2 cups water or chicken broth
- 2 tablespoons lard or vegetable oil, for crisping
For the Tacos
- 12 corn tortillas, small
For the Toppings
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup Cotija cheese, crumbled
- 1 lime, cut into wedges, for serving
- salsa verde or your favorite salsa, as needed
Instructions
- 1
Place the pork shoulder chunks in a large Dutch oven or a slow cooker. Add the halved orange, halved lime, quartered white onion, smashed garlic cloves, minced chipotle peppers, adobo sauce, ground cumin, Mexican oregano, salt, black pepper, and diced fresh pineapple. Pour in the water or chicken broth.
⏱️ 10 min
- 2
If using a Dutch oven, bring the mixture to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 3 to 4 hours, or until the pork is fork-tender. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours, until the pork is easily shredded.
⏱️ 240 min
- 3
Carefully remove the pork from the Dutch oven/slow cooker and place it on a cutting board. Discard the orange, lime, onion, and any large pineapple pieces. Skim any excess fat from the cooking liquid and reserve about 1 cup of the liquid.
⏱️ 5 min
- 4
Using two forks, shred the pork into bite-sized pieces.
⏱️ 5 min
- 5
Heat the lard or vegetable oil in a large skillet over medium-high heat. Add the shredded pork in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, stirring occasionally, until the pork is browned and crispy. Add a few tablespoons of the reserved cooking liquid to the pan as needed to keep the pork moist and flavorful, allowing it to evaporate and crisp the meat.
⏱️ 15 min
- 6
While the pork is crisping, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable.
⏱️ 5 min
- 7
Assemble the tacos: Spoon the crispy carnitas onto the warm tortillas. Top with diced red onion, chopped cilantro, diced avocado, crumbled Cotija cheese, and a squeeze of fresh lime juice. Serve immediately with salsa verde or your favorite salsa on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Lime Carnitas Tacos with Pineapple
Ingredients
For the Carnitas
- 2 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 orange, halved
- 1 lime, halved
- 1/2 white onion, quartered
- 4 cloves garlic, smashed
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from can of chipotles
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup fresh pineapple, diced
- 1 1/2 cups water or chicken broth
- 2 tablespoons lard or vegetable oil, for crisping
For the Tacos
- 12 corn tortillas, small
For the Toppings
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup Cotija cheese, crumbled
- 1 lime, cut into wedges, for serving
- salsa verde or your favorite salsa, as needed
Instructions
- 1
Place the pork shoulder chunks in a large Dutch oven or a slow cooker. Add the halved orange, halved lime, quartered white onion, smashed garlic cloves, minced chipotle peppers, adobo sauce, ground cumin, Mexican oregano, salt, black pepper, and diced fresh pineapple. Pour in the water or chicken broth.
⏱️ 10 min - 2
If using a Dutch oven, bring the mixture to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 3 to 4 hours, or until the pork is fork-tender. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours, until the pork is easily shredded.
⏱️ 240 min - 3
Carefully remove the pork from the Dutch oven/slow cooker and place it on a cutting board. Discard the orange, lime, onion, and any large pineapple pieces. Skim any excess fat from the cooking liquid and reserve about 1 cup of the liquid.
⏱️ 5 min - 4
Using two forks, shred the pork into bite-sized pieces.
⏱️ 5 min - 5
Heat the lard or vegetable oil in a large skillet over medium-high heat. Add the shredded pork in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, stirring occasionally, until the pork is browned and crispy. Add a few tablespoons of the reserved cooking liquid to the pan as needed to keep the pork moist and flavorful, allowing it to evaporate and crisp the meat.
⏱️ 15 min - 6
While the pork is crisping, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable.
⏱️ 5 min - 7
Assemble the tacos: Spoon the crispy carnitas onto the warm tortillas. Top with diced red onion, chopped cilantro, diced avocado, crumbled Cotija cheese, and a squeeze of fresh lime juice. Serve immediately with salsa verde or your favorite salsa on the side.
⏱️ 5 min