Tacos de carnitas de cerdo con salsa de piña

Ingredientes

• 1 1/2 Cups Jamaican Jerk Marinade ((SEE NOTES for homemade Jerk marinade))
• 3 pounds Boneless Pork Butt (– cut into 2-inch cubes)
• to taste Kosher Salt and Ground Black Pepper
• 3-4 TB Extra Virgin Olive Oil (- or more as needed for searing pork)
• 1 (12 oz) Lager Beer (- use one you like to drink)
• 1 Cup Orange Juice (- plus a couple splashed for the pineapple salsa)
• 1 Cup Pineapple Juice
• 1/2 Cup Beef Stock (- no-salt or low-sodium)
• 1/4 Cup Fresh Lime Juice (- plus 2 tablespoons for the salsa)
• 1 whole Yellow Onion (– peeled and halved)
• 3 cloves Garlic (– peeled and halved)
• 2 whole Dry Bay Leaves
• 1 tsp Ground Cumin
• 1/2 tsp Dried Oregano
• 1/2 tsp Ground Black Pepper
• 3/4 tsp Chili Powder
• 1/4 tsp Crushed Red Pepper Flakes
• 1 1/2 Cups Fresh Pineapple (– coarsely diced)
• 1 whole Jalapeno (– stemmed, partially deseeded and finely diced)
• 1/4 whole Red Onion (– diced (about 1/2 cup))
• 1/4 Cup Cilantro Leaves (- packed; roughly chopped)
• 1 whole Scallions (– thinly sliced)
• 1 tsp Honey
• 1 tsp Dark Rum (- OPTIONAL)
• Optional for Serving Tacos: Tortillas (Shredded Cabbage, Avocado, Jalapeno, Lime Wedges)

Preparación

1. 1

   Marinate Pork Shoulder: Place the cubes of pork into a large nonreactive bowl or resealable bag. Pour the jerk sauce over the pork and then toss the pieces of pork in the sauce until thoroughly coated. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. (Note: Be sure to stir the pork or flip the bag occasionally to ensure even marination.)

2. 2

   Make Pineapple Topping: Make the Pineapple Salsa Topping: To a medium sized mixing bowl, add the pineapple, jalapeño, red onions, cilantro, scallions, honey, and dark rum (if using). Add 2 tablespoons lime juice, a splash of orange juice, and a pinch of salt and pepper. Use a spoon and stir the ingredients together until well combined. Cover the bowl of salsa with plastic wrap and set in the refrigerate until ready to use.

3. 3

   Bring Pork to Room Temperature: Bring Pork Shoulder to Room Temperature: Remove the marinated pork from the refrigerator and let it sit at room temperature for 30 minutes. Remove the cubed pork from the marinade, discarding the marinade, and pat thoroughly dry with paper towels. Then, generously season the pieces of pork all over with salt and pepper.

4. 4

   Sear Pork: Set a Large Dutch Oven or large sauce pot over medium-high heat and heat ONE Tablespoon of oil. When the oil is shimmering, add HALF the pork to the hot pan. Cook, letting the pork sear for about 2 minutes per side, or until well-browned all over, for a total of 6-10 minutes. Remove the pork from the pot and transfer to a plate. Repeat the searing process, adding more oil and the searing the remaining pork.(Note: I recommend working in at least two batches to prevent over-crowding the pan. If you add too many cubes of pork to the pan, the meat will steam instead of sear and brown. Also, try to avoid overly flipping or stirring the pork-let it cook undisturbed before flipping.)

5. 5

   Deglaze Pan: Deglaze the Pan: Reduce the heat under the pan to medium and add the lager beer, orange juice, pineapple juice, stock, and lime juice to the pan. Use the back of a wooden spoon to scrape up all the brown bits (sucs) from bottom of the pan.

6. 6

   Add Seasonings: Add the Rest of the Ingredients: To the pan, add the onion, garlic, dry bay leaves, cumin, oregano, black pepper, chili powder,, and red pepper flakes to the pan. Then, add all the browned cubes of pork shoulder, along with any accumulated juices back to pan.

7. 7

   Slow Cook Pork Shoulder: Slow Cook Pork: Bring the pork to a simmer, and then immediately reduce the heat to maintain a gentle simmer. Cover and cook the pork shoulder for 2 hours, or until the pork is very fork tender. Once very tender, remove the pot from the heat.

8. 8

   Transfer Pork to Baking Pan: Transfer pork to baking sheet: Line a large sheet pan or baking dish with aluminum foil. Then, use a slotted spoon to transfer the pork carnitas to the prepared pan.Strain Liquid: Carefully strain the hot cooking liquid into a large bowl or glass measure. Then, set aside the liquid aside, discarding the fat.

9. 9

   Preheat Oven: Heat Oven to Broil: Arrange the oven rack to the Upper-Middle position. Then close the door and preheat the oven to high broil.

10. 10

    Toss Carnitas with Cooking Liquid: Drizzle liquid over pork: Drizzle half a cup of the strained cooking liquid all over the carnitas on the sheet pan. Then toss to coat and moisten the carnita meat.

11. 11

    Broil Carnita Meat: Place the baking pan into the oven and broil for 4-5 minutes. Remove from oven and flip the cubes of pork carnitas over. Drizzle more cooking liquid over the carnitas. Toss the pork again to coat. Return to oven and broil for an additional 4-5 minutes, or until caramelized.

12. 12

    To Serve Carnitas Plain: Drizzle more strained cooking liquid over the caramelized carnitas meat and toss to coat. Serve as is or use two forks to shred the pork shoulder carnita meat.

13. 13

    To Serve Carnitas as Tacos: To Serve Pork Carnitas as Tacos: Char or warm your tortillas. Then, top each tortilla with a bit of shredded cabbage, followed by the carnita pork shoulder, pineapple salsa and your favorite pork taco toppings. Enjoy immediately.