There’s nothing quite like authentic Mexican carnitas, slow-cooked for hours to yield succulent, fork-tender pork and enlivened with a spoonful of fiery salsa. But to hold you over until your next cruise to Cabo (or trip to your favorite taco spot), we’re passing along this unique caramelized pork taco recipe from our Port to Table culinary programming.
2 tablespoons oil
1 shallot, diced fine
2 cloves garlic, minced
1 tablespoon chili powder
1/4 cup apple cider vinegar
6 ounces pineapple juice
2 cups water
1/2 cup brown sugar
1 tablespoon fish sauce
1 pound boneless pork shoulder (butt), cut into large cubes
salt & pepper
8 corn tortillas
1 cup finely diced fresh pineapple
1/2 cup finely diced fresh cucumber
2 tablespoons finely diced red onion
1 jalapeno, seeds and ribs removed, diced fine
2 tablespoons chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
salt & pepper
1/2 cup sour cream
1 teaspoon chopped chipotle chilies (in adobo)
1 tablespoon mayonnaise
1/2 teaspoon honey
1. Preheat the oven to 375 degrees.
2. In a saucepan, heat 1 tablespoon oil to a shimmer. Sauté the shallot and garlic over medium heat until tender. Add the chili powder, stir constantly until fragrant. Deglaze with vinegar.
3. Add brown sugar and water, bring to a simmer and stir until sugar completely dissolves. Stir in fish sauce. Remove from heat.
4. Season the pork cubes with salt and pepper.
5. Heat 1 tablespoon oil in a Dutch oven. Cook until golden.
6. Drain any excess oil then place all the browned pork cubes in the Dutch oven and cover with sauce mixture.
7. Stir well. Cover and place in the oven on middle rack.
8. Bake for 45-55 minutes until pork is fork-tender.
9. Remove from oven, shred pork using 2 forks. Adjust seasoning.
10. Warm tortillas before serving.
11. Garnish with chipotle cream & pineapple salsa.