Pork Carnitas in Grilled Pineapple Habanero Sauce
Pork carnitas are the perfect filling for those taco night cravings. I use my Grilled Pineapple Habanero Hot Sauce as base in this recipe but the recipe is pretty flexible and you can substitute it with any hot sauce of your choice for a delicious outcome. Of course, pork is a relatively higher fat meat compared to chicken breasts but I use pork loin instead of higher fat pork shoulder/butt in this recipe. There’s no other added fat. Substitute chicken breast for pork, adjust cooking times and you will have an even lower fat, equally delicious alternative!
Pork Carnitas in Grilled Pineapple Habanero Sauce
Ingredients
- 3 lbs Pork loin, boneless whole sirloin
- ½ cup Orange juice
- 2 cups Grilled pineapple habanero sauce
- 2 tsp Ground cumin
- 1 tsp Coriander powder
- 1 tsp Salt or to taste
Instructions
- Trim the fat from the pork loin and cut it into 2-3 inch cubes.
- Rub the pork with ground cumin, coriander powder and salt.
- Add the pork to a slow cooker, top with orange juice and habanero sauce. Mix it all in. Cover and cook on low for about 5-6 hours or on high for about 3 hours.
- Once the meat is fork tender, with two forks, shred the meat until it's in large, bite-sized strands.
- Heat a large pan on high heat. Spread pork in the pan and cook until the juices evaporate and the bottom side turns golden brown and crusty. Stir and briefly sear the other side. You might have to do this in 3-4 batches depending on the size of your pan.
- Serve hot in tacos with desired taco toppings.
