I don’t usually like pineapple with savory dishes, but this pineapple salsa has just enough sweet and just enough spice to make it the perfect addition to the savory tacos. I grilled the pineapple because I like the subtle charred flavor it adds and I used fresno peppers or red jalapeños to add a touch more color. If you can’t find them then regular jalapeños will do just fine.

As far as kitchen time goes, this recipe does take a bit of planning but over all your amount of time in the kitchen is minimal. You get the pork seasoned the night before, put it in the slow cooker in the morning and let it simmer away most of the day. Then about an hour or so before you are ready to eat, grill your pineapple for the pineapple salsa, mix and let it sit for a little while, about 30 minutes or so, so that the flavors have a chance to meld. While the pineapple is busy making flavor babies with the jalapeños, shred the pork. But shred it in the slow cooker and let it sit on the warm setting while you fry your taco shells. That way, while you’re frying away, the pork is busy soaking up all of those wonderful juices in the slow cooker. Finally, fry your taco shells and you’re ready to go.


Carnitas tacos Ingredients:1 1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon chipotle powder
3 1/2 - 4 pounds bone in pork shoulder
16 - 20 small taco size corn tortillas
oil for frying
cotija cheese


Grilled Pineapple Salsa
10 - 12 pineapple rings
3/4 cup chopped fresh cilantro
2 red fresno peppers (or jalapeno), seeded and diced
2 tablespoons lime juice
1 teaspoon lime zest

Instructions:
Combine the oregano, salt, paprika, garlic powder and chipolte powder together in a bowl. Rub spices all over pork. Wrap pork in plastic wrap and refrigerate for 8 hours or overnight.
The next day, remove plastic wrap, place pork in the slow cooker and cook on low for 8 hours.
Turn grill to medium heat. Place pineapple on grill and cook 2 - 3 minutes per side or until dark char marks appear. Remove from grill and allow to cool.
Once cool dice. Combine pineapple, cilantro, peppers, lime juice and lime zest together in a bowl. Cover and refrigerate for at least 30 minutes.
With pork still in slow cooker, use forks to shred. Cover and turn to warm setting while you fry the taco shells.
Heat a thin layer of oil in a skillet over medium-high heat. Fry one tortilla, 15 - 30 seconds on each side. Transfer to a paper towel lined plate. Repeat with remaining shells.
To make a taco, spoon shredded carnitas into a taco shell, top with a spoonful of salsa and sprinkle with crumbled cotija cheese. Serve.

Notes
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