Slow Cooker Carnitas Tacos with Pineapple Salsa

Is there anything better than a taco night? Something about the simplicity of a delicious taco makes eating them more fun. I like to play around with different combinations for fillings and toppings and lately I can’t get enough of this one. The sweet and spicy salsa is the perfect complement to the smoky pork.

For a no-fuss way to make carnitas at home, I turned to Ali from Gimme Some Oven’s wonderful recipe. I was only able to get my hands on pork tenderloin and that worked out fine. The result was tacos that were sweet and savory and super flavorful. I always make sure to toast my tortillas on the stove before serving—it makes all the difference.

Serves 4.

·      Sea salt

·      Freshly cracked black pepper

·      2 pounds lean boneless pork roast or pork tenderloin—cut into 3-inch chunks

·      1 cup beer (or chicken stock)

·      medium white onion—diced

·      6 cloves garlic—peeled and smashed

·      ¼ cup brown sugar

·      2 tablespoons chipotle powder

·      2 tablespoons ground cumin

·      2 teaspoons chili powder

·      12 small tortillas

·      2 cups fresh pineapple—small diced

·      ¼ cup pickled jalapeños—small diced

·      1 lime

·      ½ red onion—small diced

·      2 tablespoons cilantro—chopped

1.     In a slow cooker, combine the pork, onion, garlic, brown sugar, chipotle powder, cumin, and chili powder. Season generously with salt and freshly cracked black pepper. Add the beer and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is fork tender.

2.     Once the pork is cooked, preheat your broiler to high heat and prepare a baking sheet with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheet, spreading the pork in an even layer and leaving the juices behind in the slow cooker.  Don’t discard the juices.

3.     Place the baking sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker over the pork, and toss until it’s evenly coated.  Broil for an additional 5 minutes. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.

4.     Toast the tortillas over an open flame or in a frying pan over medium heat, until warm and slightly puffed—about 2 minutes per side.

5.     Combine the pineapple, diced red onion, pickled jalapeños, and cilantro in a bowl. Add the juice of the lime and stir to combine. Season to taste with salt and freshly cracked black pepper.

6.     Assemble the tacos with the carnitas and salsa—serve warm.