Carnitas Pork Walking Tacos

Prep
Time
Total Time
Number Of
Ingredients
9
Servings12

Bounce around at your next tailgate with these delicious Carnitas Pork Walking Tacos that are topped off with grilled pineapple, avocado and crumbled queso fresco. Recipe developed by Chef Billy Parisi.

Ingredients
  • 3 pounds bone-in pork shoulder
  • 1 tablespoon kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 (28 oz) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 small fresh pineapple, peeled and cored
  • 2 medium avocados, pitted, peeled, thinly sliced
  • 8 ounces crumbled queso fresco cheese
  • 2 bags (10 oz each) tortilla chips
 
Directions
  1. Season pork with salt, cumin, oregano and pepper evenly on all sides.
  2. Heat olive oil in large skillet over medium-high heat and sear the pork on all sides until it is golden brown.
  3. Once it is browned, transfer it to a slow cooker and pour in the undrained tomatoes. Cook on HIGH 5 hours or LOW 8 hours.
  4. Once the cooking time is up, remove the pork bone and use 2 forks to shred the pork. Keep warm.
  5. To cook the pineapple, place it directly on a hot grill (450° to 550°) and cook on both sides until dark grill marks are formed, about 3 to 4 minutes on each side. Roughly chop the pineapple and set aside.
  6. Place 1/2 to 3/4 cup of shredded pork carnitas over some tortilla chips and garnish with chopped grilled pineapple, sliced avocado and crumbled queso fresco.
Cook's Tips

To add moisture to the carnitas walking tacos, add a dollop of sour cream and/or some of the cooking liquid from the slow cooked carnitas pork.

Cook's Tips

To add moisture to the carnitas walking tacos, add a dollop of sour cream and/or some of the cooking liquid from the slow cooked carnitas pork.

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Nutrition Information
Calories: 604 View complete nutrition information
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