4pounds pork shoulder or butttrimmed of excess fat
1 1/2 teaspoonssea salt
1/2teaspoonground black pepper
2tablespoonsoilolive, canola, or vegetable
1mediumonionthinly sliced
4clovesgarlicroughly chopped
1teaspooncumin
1/2teaspoonoreganopreferably Mexican
2cupschicken broth
1largeorangejuiced and halves reserved
1tablespoonfresh lime juice
1bay leaf
1pineapplepeeled, cored and cut into chunks
1cupred oniondiced
1jalapeñodiced
1/2cupcilantrochopped
2tablespoonsfresh lime juice
1/2teaspoonsea salt
8-16corn tortillas
Instructions
In a Dutch oven or large pot, heat the oil over medium-high heat. While the oil is heating, cut the pork into large chunks. Toss the pork with the salt and pepper.
Sear the pork in the hot oil until it is browned on all sides. Remove and set aside.
Add the onions to the pot and sauté until browned and softened, about 5 minutes. Add the garlic and sauté for another 1 minute.
Add the pork back into the pot along with any juices. Add the cumin and oregano and stir, sautéing for 1 minute.
Add the chicken broth, orange juice, lime juice, and bay leaf. Stir to combine. Then, add in the orange halves. Bring to a gentle boil.
Reduce the heat to medium-low and cover with the lid. Simmer gently for 3 hours or until the pork is fall apart tender.
While the pork is cooking, make the pineapple pico de gallo by mixing together the pineapple chunks, diced red onion, diced jalapeño, cilantro, lime juice, and salt. Cover and refrigerate.
Remove the bay leaf and orange halves and transfer the pork to a foil-lined baking sheet and shred the pork. Pour about 1/4 cup of the cooking liquid over the pork.
Place the baking sheet in the middle of the oven and broil for 5 to 7 minutes or until the pork is browned and has charred bits.
Heat a large pan, preferably cast iron, over medium-high heat. Cook the corn tortillas for about 15 to 20 seconds on each side, or until they become slightly browned. Serve with the pork carnitas and pineapple pico de gallo.
Notes
1. For additional toppings, try serving with chopped cilantro, lime wedges, avocado slices, and hot sauce. 2. If you want to make this in a slow cooker, I still recommend searing the meat and sautéing the onions, garlic, cumin, and oregano. Follow the instructions through sautéing the herbs and spices, then transfer everything to the slow cooker.Then, add the broth, orange juice, lime juice, bay leaf, and orange halves to the slow cooker. Cook for 8 hours on low or 4 hours on high. Continue on to shredding and broiling the pork.