Pork Carnitas, Pineapple Salsa, Chipotle Aioli Recipe
Make Pork Carnitas, Pineapple Salsa, Chipotle Aioli Recipe in just 8h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Carnitas
Pineapple Salsa
Chipotle Aioli
Method
Pork Carnitas
- 1
Prepare the Pork
In a large slow cooker, combine the pork shoulder, orange juice, lime juice, garlic, onion, cumin, oregano, salt, black pepper, bay leaves, and water.
- 2
Cook
Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker, discard the bay leaves, and shred the meat with two forks.
- 4
Crisp the Pork (Optional)
For crispy carnitas, preheat the oven to 425°F (220°C). Spread the shredded pork on a baking sheet and bake for 20-25 minutes until the edges are crispy.
Pineapple Salsa
- 5
Combine Ingredients
In a medium bowl, mix together the diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt.
- 6
Chill
Let the salsa sit for at least 15 minutes to allow the flavors to meld.
Chipotle Aioli
- 7
Mix Aioli
In a small bowl, whisk together the mayonnaise, minced chipotle peppers, garlic, lime juice, and salt until well combined.
- 8
Refrigerate
Cover and refrigerate for at least 30 minutes before serving to enhance the flavors.
