Minutes Prep time: 25
Minutes Total time: 325
Servings: 12
Difficulty: Intermediate
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 214 mg | 21% |
| Carbohydrate | 47 g | 16% |
| Cholesterol | 76 mg | 25% |
| Total Fat | 36 g | 56% |
| Iron | 3 mg | 16% |
| Calories | 604 kcal | 30% |
| Sodium | 1098 mg | 46% |
| Protein | 24 g | 47% |
| Saturated Fat | 11 g | 56% |
| Sugars | 9 g | 1% |
| Vitamin C | 40 mg | 67% |
Season pork with salt, cumin, oregano and pepper evenly on all sides.
Heat olive oil in large skillet over medium-high heat and sear the pork on all sides until it is golden brown.
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.
Once the cooking time is up, remove the pork bone and use 2 forks to shred the pork. Keep warm.
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.
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.
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.
Carnitas Pork Walking Tacos
