Sassy & Saucy Carnitas Tacos

I find myself in a "south of the border" state of mind right now. Could be that I found some notes from a recent trip to Mexico with some ideas and inspiration. I know, I am a nerd and make notes about food. Now that you got a good laugh about me out of your system, it is time to try a great recipe for your next fiesta de casa. These are shredded pork tacos, simmered in a spicy tomato sauce and simply served with tortillas, grilled pineapple, guacamole and lime. The grilled pineapple is perfect with this and now a new favorite condiment to tacos. The chipotles are spicy! So if you are not a fan of really spicy food, just use a little or even substitute some canned diced green chilis.

Sassy & Saucy Shredded Pork Tacos
Forks & Amusement 2010
serves 4 generously

2 1/2 lb bone-in pork butt
olive oil

3 avocados
2 limes, juiced
1/2 cup fresh cilantro, chopped

olive oil
2 onions, chopped
28 oz can chopped tomatoes with the juice
3 tablespoons chopped canned chipotles chilies
1 1/2 cups fresh cilantro, chopped

1 cup pineapple sliced, chopped (I actually grilled mine first, which is optional, just throw on a hot grill or grill pan for a few minutes each side until starting to caramelize and get those lovely grill marks on it)

12 small corn tortillas

2 limes, quartered and cut in wedges

Preheat oven to 350 degrees. Place pork on baking sheet: sprinkle with oil, salt and pepper. Roast until brown and very tender, about 4 hours. Cool, shred pork. (this is pretty labor intense to shred, so don't be shy and give yourself some time)

Meanwhile, mash the avocados and combine with lime juice and cilantro in a small bowl. Add hot sauce if preferred. Salt and pepper to taste. Cover with plastic wrap so wrap is directly on top of guacamole so it does not turn brown. Chill until ready to serve.

Once pork is shredded, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add onions, saute until tender and starting to brown, about 10 minutes. Add pork, chipotles, tomatoes, salt and pepper. Stir to combine, bring to a simmer, allow to cook until sauce is thick, about 15 minutes. Continue to salt and pepper to taste. Add fresh cilantro once thickened.

Meanwhile, heat a small frying pan on medium-high heat. Cook tortillas one at a time, until browned on each side. Wrap in a dish towel and keep warm in the oven.

To assemble: Place a heaping spoonful of meat onto the tortilla, sprinkle with a little pineapple, a spoonful of guacamole and a lime wedge for garnish and to squeeze over the taco.


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