CARNITAS WITH PINEAPPLE AND PICKLED JALAPENOS

Carnitas with Pineapple and Pickled Jalapenos image

Provided by Kelsey Nixon

Yield 8 servings

Number Of Ingredients 22

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1/3 cup fresh lime juice
1/3 cup red wine vinegar
1/3 cup sugar
1 tablespoon kosher salt
3 jalapenos, seeded and cut into rings
1 (3-pound) boneless pork shoulder (butt), trimmed of excess fat
Juice of 4 limes
1 cup orange juice
4 garlic cloves, smashed
3 tablespoons chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon kosher salt
16 (6-inch) corn tortillas, warmed
2 cups 1/2-inch diced fresh pineapple
Fresh cilantro sprigs, for serving
Shredded red cabbage, for serving
Cotija cheese, for serving
Lime wedges, for serving
Kosher salt
Guacamole, for serving, optional
Pico de gallo, for serving, optional

Steps:

For the pickled jalapenos: In a small saucepan, combine the lime juice, vinegar, sugar, salt, and jalapenos. Bring to a simmer over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes.Transfer to heat proof container and cover with plastic wrap and let cool for about 20 minutes. Transfer to the refrigerator for at least 15 minutes and up to 2 days.
For the carnitas: Cut the pork shoulder into 1 1/2- to 2-inch pieces and put them in a large Dutch oven or heavy pot. Add the lime juice, orange juice, garlic, chili powder, coriander, cumin, and salt. Add just enough water to cover the pork and bring the mixture to a boil. Reduce the heat to medium-low, cover, and cook for 30 minutes. Remove the lid and continue cooking at a gentle simmer for at least 1 1/2 hours but no longer than 2 hours, stirring occasionally and taking care that there is still liquid in the pot.
Increase the heat to medium-high and cook, stirring, until all of the liquid has been absorbed or evaporated, about 10 minutes. Continue cooking, carefully turning the pork pieces, until they develop brown, crispy edges, about 5 minutes.
For the tacos: Assemble the tacos using the warm tortillas and the carnitas. Top with the pineapple, cilantro, cabbage, cheese, Pickled Jalapenos and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.