Carnitas Bites
Bite size tacos filled with carnitas and topped with pineapple, cilantro, and lime juice
Equipment
- Slow cooker
- Small circle cookie cutter
- Mini muffin tin
- Baking sheet
Ingredients
- 1 (4 lbs) bone-in pork shoulder/butt
- 2 tsp cumin powder
- 2 tsp oregano
- 1 tsp chili powder
- 4 oz adobo sauce
- 1 onion chopped
- 1 jalapeño, chopped
- 4 cloves garlic, minced
- ½ cup pineapple juice
- ½ cup orange juice
- ½ cup chicken stock
- Salt and pepper, to taste
- Soft corn tortillas (can sub with any tortilla "scoop" chip to save time)
For the garnish:
- Pineapple, finely diced
- Cilantro, chopped
- Limes
Instructions
- Rub the pork shoulder/butt with cumin, oregano, chili powder, and adobo sauce. Add pork to a slow cooker and top with remaining carnitas ingredients. Cook on low for 10 hours.
- Once cooked, pull meat off the bone and return to juices while prepping your remaining ingredients.
- Using a cookie cutter, cut tortillas into smaller circles. Spray a mini muffin tin with cooking spray. Place each tortilla circle in the individual wells of the muffin tin and bake at 375° until crisped. Allow to cool.
- Spread carnitas on a baking sheet and set oven to broil, crisping the meat.
- Spoon meat into each tortilla cup and garnish with pineapple, cilantro, and a squeeze of lime.
Notes
"I’m always happy to make these carnitas bites – they make your house smell amazing! If you’re running short on time before a party, you can use any tortilla ‘scoop’ chip instead of the baked corn tortillas for a simpler prep.”
Chloe Wright, North Chattanooga