Pork Carnitas Tacos Spicy Pineapple Slaw Recipe

I absolutely love this recipe because the tender, flavor-packed pork paired with zesty, sweet, and spicy pineapple slaw creates an unforgettable taco experience that delights all my taste buds. Plus, it’s a fantastic way to impress friends at a casual get-together, making me the taco champion of the group!

These Pork Carnitas Tacos with Spicy Pineapple Slaw excite my taste buds. I’m not sure whether this dish is a perfect marriage of flavor or a delicious trio of them: the tender pork, the spicy slaw, and the almost obligatory taco toppings of cilantro and lime.

They’re all vibrant, complementary, and in some dishes I make, they’re staggered in a way that allows me to appreciate each one as the bite goes through my mouth.

Ingredients

Pork Shoulder:
High in protein and taste, just what you need for succulent carnitas.

Smoked Paprika:
Contributes a depth that is smoky and enhances the umami flavor.

Orange:
Delivers nudging sweetness and acidity to facilitate tenderizing.

Lime:
Provides a lively and bright flavor that coolly balances the spices.

Cabbage:
Perfect for creating a zigzag slaw that is as crisp as the first bite of an apple, as crunchy and fibrous as they come, the kind of slaw that makes every other slaw recede into the background like a watercolor in shades of blue.

Pineapple:
It brightens the slaw with its sweetness and tartness.

Jalapeño:
Imparts a zippy heat that enlivens the dish.

Ingredient Quantities

• 3 pounds pork shoulder, cut into large chunks
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 4 cloves garlic, minced
• 1 onion, quartered
• 1 orange, halved
• 1 lime, halved
• 1 cup chicken broth
• 2 tablespoons vegetable oil
• 12 small corn tortillas
• For the Spicy Pineapple Slaw:
• 2 cups shredded cabbage
• 1 cup fresh pineapple, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped
• 2 tablespoons lime juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Heat your oven to 300°F (150°C).

2. In a big Dutch oven or oven-safe pot, mix the pork shoulder chunks with the kosher salt, black pepper, cumin, oregano, smoked paprika, and minced garlic. Don’t be shy! The rub really needs to get all over these pork pieces to get the best flavor throughout.

3. Include the quartered onion, and release the juice from the halved orange and lime onto the pork. Toss in the halved orange and lime for additional flavor.

4. Put the chicken broth in the pot. Cover with a lid and place in the preheated oven. Cook for about
2.5 to 3 hours until the pork is tender and easily shreddable.

5. As the pork cooks, the spicy pineapple slaw can be assembled. Gather the ingredients and make sure everything is prepped and ready to go. In a sizable bowl, combine the following: shredded cabbage, pineapple, red onion, cilantro, and jalapeño.

6. In a tiny bowl, blend together the lime juice and honey. Pour the dressing over the slaw constituents and mix well to amalgamate. Adjust the seasoning with salt and pepper, and then place the mixture in the fridge until you’re ready to serve.

7. When the pork is finished, take it from the oven and permit it to cool somewhat. Use two forks to shred the meat, throwing away any extra fat.

8. In a large skillet, warm the vegetable oil over medium-high heat. Add the shredded pork, and don’t be shy. Cook it until it’s deep brown and, dare I say, a little crispy. You want to get it nice and caramelized. A good 5 to 10 minutes should do the trick.

9. Heat the corn tortillas in a dry skillet or in the oven.

10. To put the tacos together, take a tortilla and generously heap on the pork. Then come the spicy pineapple slaw and any more fresh cilantro you’d like.

Equipment Needed

1. Oven
2. Dutch oven or oven-safe pot with lid
3. Large skillet
4. Small skillet or griddle (for warming tortillas)
5. Mixing bowls (large and small)
6. Cutting board
7. Chef’s knife
8. Juicer or reamer (optional, for juicing orange and lime)
9. Measuring spoons
10. Tongs or forks (for shredding pork)
11. Wooden spoon or spatula (for mixing and cooking)
12. Spoon (for mixing dressing)

FAQ

• Q: Can I make the pork carnitas in advance?Q: Can you make the pork carnitas ahead of time?

  A: Yes, the pork carnitas can be made ahead of time and stored in the refrigerator for them to last up to 3 days. Reheat it slowly and serve when ready.

• Q: Can I use a different cut of pork?Pork shoulder is recommended for its marbling and flavor; however, pork butt can be a suitable stand-in.
• Q: Is there a substitute for smoked paprika?A: Regular paprika can be used, but the smoked variety adds a unique depth of flavor.
• Q: Can I make the slaw spicier?A: Yes, the seeds can remain in the jalapeño, or additional jalapeños can be added to increase the heat level.
• Q: What can I serve with these tacos?A: They match nicely with Mexican rice, refried beans, or a straightforward avocado salad.
• Q: Can I use store-bought slaw mix for convenience?Sure, a pre-packaged slaw mix can cut down on time while still yielding an excellent texture.
• Q: How do I prevent the tortillas from breaking?To make them pliable, warm them briefly on a skillet or wrap in a damp towel and microwave.

Substitutions and Variations

For the pork shoulder: use boneless, skinless chicken thighs for a leaner meat alternative.
To obtain the smoky, spicy kick of smoked paprika, substitute it with chipotle powder.
If you want a slightly more tart flavor, substitute grapefruit for orange.
Replace the fresh pineapple with mango to add a uniquely sweet twist.
To prepare the jalapeño: substitute serrano pepper for a jalapeño, and make an extra spicy slaw.

Pro Tips

1. Marinating the Pork For even more flavor, consider marinating the pork shoulder with the spices, garlic, orange juice, and lime juice for a few hours or overnight in the refrigerator before cooking. This will allow the flavors to penetrate deeper into the meat.

2. Searing the Pork Before placing the pork pieces in the oven, sear them in the Dutch oven over medium-high heat until they have a nice brown crust. This step adds depth of flavor through the Maillard reaction.

3. Juice Retention in Slaw When preparing the spicy pineapple slaw, let it sit in the fridge for at least 30 minutes before serving. This resting time will allow the flavors to meld and the cabbage to soften slightly, enhancing the overall texture and taste of the slaw.

4. Double Citrus Boost Once the pork has cooked, squeeze some fresh lime juice over the shredded pork just before crisping it in the skillet. This will enhance the citrus notes and give the meat a fresh, tangy kick.

5. Tortilla Warmth For the best texture, wrap the corn tortillas in a damp paper towel and microwave them for 30 seconds. This will make them soft and pliable, preventing them from cracking when you assemble the tacos. Alternatively, lightly warming them over an open flame on a gas stove gives them a slight char and added flavor.