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!
- 2 Tbsp canola or vegetable oil
- 3 1/2 - 4 lbs boneless pork shoulder, cut into about 10 pieces
- 1 Tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp chili powder
- 1 Tbsp dried oregano
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 Tbsp white wine vinegar
- 2 1/2 cups chicken stock
- 1 mango (ripe), cored, peeled, and diced small
- 1 cup fresh pineapple, diced small
- 2 scallions, thinly sliced
- 1 tsp lime zest
- 1 Tbsp fresh lime juice
- 1/4 tsp kosher salt
- corn tortillas, warmed over a flame or in the microwave
- sour cream
- fresh cilantro, chopped or torn
- sliced jalapeños
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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.
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Season the pork well with salt and pepper and add the pieces of pork shoulder to the pot (do this in two batches if necessary so as not to overcrowd the pan) and brown well on all sides, about 30 mins.
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Remove the pork to a plate and drain off all the fat except for 1 Tbsp.
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Return the pot to the burner and reduce the heat to medium. Add the onion and sauté 3-4 mins .
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Add the garlic and sauté about 2-3 mins more.
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Add the chili powder, oregano, cumin and cinnamon and toast the spices until fragrant, 1-2 mins.
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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.
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Increase the heat to high and bring to a boil, uncovered. Then put the pot into the oven and roast for about an hour, turning the pork occasionally. Add a little water to the pan if it becomes too dry.
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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.
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While the pork roasts, make the salsa. Combine all the ingredients in a medium bowl and toss together.
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Store the salsa covered in the refrigerator until ready to serve.
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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.
- Cut the pork into roughly the same size chunks so they cook evenly.
- Don't crowd the pan when browning the pork. If the pan is crowded the pork will steam and not brown.
- Watch your heat when browning the pork. You don't want the bottom to scorch and burn.
- All those gorgeous brown bits on the bottom of the pan mean flavor! Scrape them up when you deglaze with the vinegar and stock.
- Turn the pork as it roasts and add water or stock if it gets too dry. Again, you're looking for moist, succulent pork and you don't want the bottom to scorch.
- Make sure you select a ripe mango for the salsa for optimal flavor and texture!