Slow cooking is where it’s at, especially when it turns out food like these spicy carnitas tacos. Prep, drop and let it cook away.
By Matt Robinson
Let’s cover this sweet and spicy carnitas taco—there’s crushed pineapples, brown sugar, Mirin sauce and molasses for the sweet and to spice things up there are jalapeños and more.
For another flavorful taco idea, check out my Caribbean-style chicken tacos with mango.
- ½ cup crushed pineapple
- 2 tablespoons brown sugar
- 2 tablespoons Mirin sauce
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon molasses
- 3 jalapenos; stemmed, halved and seeded
- 2 pounds boneless pork shoulder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- ¾ teaspoon cayenne
- ¾ teaspoon smoked paprika
- 8 small tortillas
- Place pineapple juice, brown sugar, Mirin, soy sauce, Worcesterchire and molasses in and jalapeños in a food processor bowl and pulse to combine. Pour mixture into the crock pot.
- In a small bowl, add in salt, pepper, oregano, cumin, cayenne and paprika and whisk to combine. Sprinkle mixture on to top of pork shoulder and rub and press into the meat. Add the prepared meat into the crock pot with the liquid and cook on high for 1 hour; and then turn temperature down to low for 8 hours.
- Remove meat and shred. Serve with in tortillas with your preferred mango or pineapple salsa or fresh pico de gallo.