Carnitas tacos with pineappleLetssalsa
Slow cooked pork shoulder with pineapple salsa, onion, coriander avocado and lime on a soft corn tortilla
For 20 tacos, preparation time 25 min (total 3 hours).
- 500 grams of pork shoulder
- 10 soft corn tortillas, 12cm
- ½ onion, chopped
- 2 cloves of garlic
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp salt
- 100 ml of water
- 1 tbsp white wine vinegar
- 1 tbsp caster sugar
- 2 bay leaves
- 1 bunch of fresh cilantro, finely chopped
- 1 avocado
- ½ onion raw, chopped
- Explosive Pineapple hot sauce
Place all ingredients (except the bay leaves) for the marinade in a food processor and chop them into a coarse paste. Cut the meat into 4 cm pieces and heat the butter in a heavy frying pan. Sear the meat all around. Add the marinade, along with the bay leaves, to the meat and possibly more water until the meat is just below the marinade. Let it simmer for 2.5 hours with the lid on the pan on the lowest burner. From time to time, of course. As soon as you can easily take the meat apart, take the lid off, the heat medium to high and let it reduce. When all the moisture has almost evaporated, pull the meat apart with two forks
Heat a pan (preferably non-stick coating) over medium heat. Carefully disassemble the tortillas. Place the tortillas in the dry pan (without butter or oil). Turn the tortilla every 20 seconds until it feels soft.
Place the tortillas flat on a plate. Divide the meat between the tortillas. Garnish with a slice of avocado, the raw chopped onion, coriander and our tasty Explosive Pineapple Hot Sauce. Serve immediately!