Are you ready for these ridiculously mouthwatering pork carnitas with pineapple mango salsa?! Grab a tortilla, pile up some of this melt-in-your-mouth caramelized shredded pork, a smear of sour cream, tangy fruit salsa, and let's get the party (in your mouth) started!
Preheat the oven to 400 degrees. In a large heavy bottomed pot or dutch oven (I like an enameled dutch oven) heat the oil until hot, but not smoking.
Add the vinegar and stock and stir well. Stir up all of the brown bits on the bottom of the pan. Return the pork to the pot and arrange in a single layer. The meat should be about 2/3 submerged. Add a little more stock if necessary.
Once the pork is very tender and pulls apart easily, remove the pan from the oven and shred it with two forks. Return the pan to oven and roast until the pork carmelizes and the ends become browned and crunchy, 15 – 30 mins.
While the pork roasts, make the salsa. Combine all the ingredients in a medium bowl and toss together.
Store the salsa covered in the refrigerator until ready to serve.
Warm the tortillas and scoop some of the shredded pork onto a tortilla. Serve with a dollop of sour cream, pineapple mango salsa, chopped cilantro, and jalapeño slices if desired.