Pork Carnitas With Charred Pineapple Salsa

How to Make Pork Carnitas With Charred Pineapple Salsa

Total time: 3 h 20 min · Yields 6 servings

1. 1

   Slow Braise

   Place the pork in a heavy bottomed pot or Dutch oven. Add the onion, garlic, orange juice, lime juice, bay leaves, and cinnamon stick. Add just enough water to barely cover the meat. Bring to a boil, then reduce to a simmer, cover, and cook for 2.5 to 3 hours until the meat pulls apart easily with a fork.

2. 2

   Shred and Drain

   Remove the pork from the liquid and discard the bay leaves, cinnamon stick, and onion. Reserve 1/2 cup of the cooking liquid. Shred the pork into large, bite sized chunks using two forks.

3. 3

   Char the Pineapple

   While the pork finishes, grill the pineapple rings over high heat for 3 minutes per side until dark char marks appear. Dice the charred pineapple and toss with red onion, jalapeño, cilantro, and lime juice.

4. 4

   The Crisping Phase

   Heat a large cast iron skillet over medium high heat with a splash of oil. Working in batches, add the shredded pork in a single layer. Press down with a spatula and sear for 3 to 5 minutes without moving it until the bottom is deeply browned and crispy.

5. 5

   Finishing Glaze

   Pour a few tablespoons of the reserved cooking liquid over the crispy pork in the pan. Toss quickly to emulsify and moisture-coat the meat, then remove from heat immediately.