Pineapple Carnitas & roasted Pineapple Salsa

Check out my recipe for Pineapple Carnitas and roasted Pineapple Salsa. I’ve broken out the recipe and instructions into two in case you want to try one without the other. The Carnitas recipe is a labor of love, but if you don’t have 4 hours to dedicate to them I suggest you check out this much faster version at Two Peas and Their Pod.

Carnitas:

PREP TIME: 15 min

Cook Time: 4 Hr

Servings: 10

• 5# boneless pork shoulder

• salt/pepper

• 2 cup chicken broth**More may be needed

• 3/4 cup Dole Pineapple Juice

• 1/4 cup lemon juice

• 1 Tb brown sugar

• 1 Tb minced garlic

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1/2 tsp oregano

• 1/4 tsp ground cinnamon

• 4 Tb Canola or Vegetable Oil

Instructions:

1. Pat pork dry with paper towels and season with salt and pepper. Set aside

2. In a bowl, stir together broth, pineapple juice, lemon juice, brown sugar, garlic, chili powder, cumin, smoked paprika, oregano, and cinnamon. Set aside.

3. In a heavy bottom pot (with a lid) over medium high heat, add oil. When oil is hot (not smoky) brown pork shoulder on all sides. If too big for the pot, cut up the pork into workable chunks and sear in batches. 

4. When browned on all sides (if pork was cooked in batches, add all pork back to the pot) pour in the juice/spice mix** Make sure not to fully submerge the pork, leave about 1 inch of the pork uncovered by liquid. 

5. Bring to a boil, cover tightly with a lid and reduce heat to low. Simmer for 3 hours until the meat is shreddable with a fork. Remove from heat, keep lid on, and allow to come to room temperature. 

6. Set the broiler to high.

7. Remove meat from pot, reserving liquid. Shred meat by hand or with forks. Spread meat onto a baking sheet and pour over 2 cups of the reserved liquid.

8. Broil on High for 5-10 minutes, stirring every few minutes to avoid burning. 

Roasted Pineapple Salsa

Prep: 15 minutes

Servings: 6

Ingredients:

• 1 can (20 oz) Dole Pineapple Slices in 100% Pineapple Juice (reserve liquid)

• 1/2 cup cilantro, minced

• 1 small white onion, sliced thin

• 1 Red Jalapeno Pepper, stemmed and seeded, finely chopped (Green Jalapeno works too)

• 1 clove garlic, minced

• 1 green onion, minced (including white)

• Juice of 1 large lime

• 1/4 cup of reserved pineapple juice

• 5 Tb Olive oil, (3 TB reserved)

• salt/pepper to taste

Instructions: 

1. Set broiler to high, in a baking sheet add pineapple slices and onion slices. Drizzle with olive, salt and pepper to taste. Roast for 5 minutes until ingredients are browned. 

2. Allow to cool. Finely chop the pineapple and onion.

3. In a medium bowl, combine all ingredients. Stir until well combined. Adjust salt/pepper as needed. Allow to sit for 10-15 minutes, serve chilled or at room temperature. 

*This post and these recipes are in collaboration with Dole and their #SunshineforAll campaign and I was compensated. They also donated 1,000 Fruit Bowls to the El Camino Homeless Organization on my behalf.