Dinner

Pork Carnitas with Charred Pineapple & Crispy Tortilla

Name: Pork Carnitas with Charred Pineapple & Crispy Tortilla
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2 servings
Ingredients: 1½ lbs pork shoulder (skin-on if possible), cut into 3-inch chunks; 1 tsp kosher salt; ½ tsp black pepper; 2 bay leaves; 4 sprigs fresh thyme; 3 cloves garlic, smashed; ½ tsp cumin seed; 4 cups lard or neutral oil; ½ fresh pineapple, cut into 2-inch-thick wedges; 2 jalapeños, charred over a flame until blackened and blistered; 1 large egg yolk; ½ clove garlic, minced; 1 tbsp lime juice; ¼ cup neutral oil; Kosher salt and white pepper; 4 warm fresh corn tortillas; 2 tbsp crispy fried onions; Fresh cilantro leaves; Lime wedges

Pork shoulder is slow-cooked in its own fat until silken, then crisped in a hot skillet. Charred pineapple wedges bring smoky-sweet depth, while a house-made charred jalapeño aioli and warm corn tortillas complete the plate in the most sophisticated rendering of this rustic classic.

4810cal 47gprotein 59gcarbs 497gfat 20min prep 180min cook 2serves

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