Pineapple Salsa Pork Carnitas Recipe

Check out Grilling Expert Corbin’s twist on traditional Mexican-inspired flavors with a smoky-sweet finish that will have the whole family begging for seconds! Shake up your next Taco Tuesday with this tasty recipe!

Ingredients

Pork:

• 4 lb pork butt
• Blackstone Street Taco seasoning
• Meat Church The Gospel rub
• 1 whole white onion
• Chipotle peppers in adobo sauce
• 5 cloves of garlic
• 8 cups orange juice
• Corn tortillas

Salsa:

• Fresh jalapeño
• Red pepper
• 1-2 limes
• ½ cup red onion
• Cilantro
• Salt & pepper
• 1 tsp honey
• Olive oil

Tools

• Kamado JoeTisserie
• Traeger Ironwood Series 885
• Jealous Devil Charcoal
• Cast iron for tortillas
• Fireboard thermometer
• Drip EZ BBQ Prep tub
• Foil pan

Instructions

Pork

1. Start by seasoning the pork butt with the Blackstone street taco and Meat Church The Gospel rubs. Coating all sides and trimming fat as needed
2. Chop white onion, crush garlic, chop chipotle peppers, and add all to pan with pork
3. Add in orange juice (or chicken stock if you want it less sweet)
4. Place pork on the Traeger at 250° and cook for about 6-7 hours.
5. At an internal temp of about 160°, cover pork with foil and let it steam and finish cooking to 200°
6. Remove pork from smoker and let it rest
7. Drain out extra juice and shred pork in the foil pan

Salsa

1. 1. Preheat the Kamado Joe to 350°, adding in the Jealous Devil Charcoal, and begin prep for salsa
   2. Slice pineapple into about 4-6 manageable pieces, removing the core before putting it on the grill
   3. Cut a lime in half and coat all fruit and vegetables in olive oil
   4. Grill fruit and veggies for about 10 mins. Monitor closely and flip often, looking for a nice char.
   5. Chop up fruit and veggies to desired size and add to bowl
   6. Add in diced red onion, cilantro, lime juice, and stir
   7. Add in a touch of olive oil, salt, and pepper to taste
   8. Top it off with a tsp of honey and mix it all together
   9. Stuff your carnitas and enjoy!