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CARNITAS PORK WALKING TACOS

Active Time : 5 Hour 25 Minutes
Total Time : 5 Hour 25 Minutes
Serves : 12
INGREDIENTS
  • 3 pounds bone-in pork shoulder
  • 1 tablespoon kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 (28 oz) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 small fresh pineapple, peeled and cored
  • 2 medium avocados, pitted, peeled, thinly sliced
  • 8 ounces crumbled queso fresco cheese
  • 2 bags (10 oz each) tortilla chips
DIRECTIONS

Season pork with salt, cumin, oregano and pepper evenly on all sides.

Heat olive oil in large skillet over medium-high heat and sear the pork on all sides until it is golden brown.

Once it is browned, transfer it to a slow cooker and pour in the undrained tomatoes. Cook on HIGH 5 hours or LOW 8 hours.

Once the cooking time is up, remove the pork bone and use 2 forks to shred the pork. Keep warm.

To cook the pineapple, place it directly on a hot grill (450° to 550°) and cook on both sides until dark grill marks are formed, about 3 to 4 minutes on each side. Roughly chop the pineapple and set aside.

Place 1/2 to 3/4 cup of shredded pork carnitas over some tortilla chips and garnish with chopped grilled pineapple, sliced avocado and crumbled queso fresco.