Bite size tacos filled with carnitas and topped with pineapple, cilantro, and lime juice
- 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
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.
"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