Carnitas de cerdo con salsa asada de piña y habanero

Las carnitas de cerdo son el relleno perfecto para tacos, burritos, tortas y tamales. Las carnitas te ayudan a crear la cena temática mexicana perfecta o una divertida noche de tacos en casa. Los tacos son la mejor comida porque son fáciles, divertidos y deliciosos con infinitas posibilidades de combinación. Braseadas lentamente en la estufa en salsa asada de piña y habanero hasta que estén tiernas y desmenuzadas, esta receta de carnitas de cerdo o cerdo desmenuzado mexicano en olla de cocción lenta produce toda la dulzura y el ahumado de la piña, y le da al cerdo un toque de sabor y un toque picante de los chiles habaneros. El exterior del cerdo queda crujiente y caramelizado.

📝 Ingredients

• 3 lbs. boneless pork shoulder or boston butt, cut into 2-inch cubes
• 1 bottle Roasted Pineapple Habanero Sauce
• 4 cloves garlic, peeled and mashed in a paste
• 2 teaspoons powder cumin
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 sour orange or lime
• 1 carton chicken stock or vegetable stock - low sodium
• 1 small cabbage, thinly sliced
• 1 bunch of cilantro, chopped
• 1 cup sour cream
• 1 package of corn or flour tortillas, fajita size
• salt and pepper, to taste

👨‍🍳 Instructions

1. 1Cut pork butt into 2-inch cubes and wash with the juice of the sour orange or lime. Leave it for 10 minutes.
2. 2Rub the pork with the mashed garlic, cumin, salt & pepper. Then, put the pork in a large Dutch oven
3. 3Pour in the Roasted Pineapple Habanero Sauce and enough chicken stock to just hardly cover the meat.
4. 4Bring the pot to a boil and then reduce the heat to medium-low.
5. 5Simmer uncovered for about 2 1/2 - 3 hours. Don’t touch the meat.
6. 6Check after two hours in case you need to add a little bit more liquid. Note: Before adding more liquid, taste the pork to find out if it's already tender.
7. 7After 2 1/2-3 hours, increase the heat to medium-high. Stir and turn meat occasionally and continue to cook until all of the water has evaporated.
8. 8Let it sizzle in the fat long enough to brown at the edges. Should look crispy.
9. 9When done, take out of the pot, and pull meat apart.
10. 10Serve with warmed tortillas and add additional toppings.