Slow roasted pork is delicious, right? Right. Slow roasted pork that is also fried to have crispy caramelized edges? Yes please! This pork dish has lots of citrus and pineapple making it bright, acidic and great on tacos.
1.5 pounds of pork shoulder
1/2 cup chopped pineapple (fresh or canned)
4 cloves of garlic
2 bay leaves
1 tablespoon oregano
1 tablespoon achiote paste
1 tablespoon kosher salt
1 cup water
Preheat the oven to 300F. Cut the pork shoulder into 1 in cubes and set aside. In a food processor, combine all of the ingredients but the bay leaves and mix until smooth. Add the pork, bay leaves and blended sauce to a dutch oven and roast, covered, for 3-4 hours.
Once the pork is fork tender, pull the dutch oven out of the oven and let it cool. This is an excellent dish on it's own with out re-frying--try it spooned with the sauce over rice or beans and it is heavenly. But if you're still with me on the carnitas, simply shred the pork with your fingers or a fork and fry it over medium heat in a lightly oiled pan until the edges begin to caramelize. Serve on warm tortillas with fresh chopped onions and cilantro for a classic take on street tacos.