Recipe Image

Carnitas Burritos with Pineapple Slaw

Full recipe at hwcmagazine.com

  • 2 pounds pork tenderloin (2 tenderloins - or 2 pounds cut up pork butt.)
  • salt and pepper (to taste)
  • 2 tablespoons olive oil
  • 3/4 cup orange juice (fresh from about 2 large oranges or 5 to 6 mandarin oranges.)
  • 2 tablespoons lime juice (or juice from 1 fresh lime )
  • 3/4 cup pineapple juice (from 20 ounce canned pineapple - no added sugar)
  • 1/2 cup chicken broth (we used gluten-free)
  • 2 teaspoons Tajin Mexican Seasoning (or chili powder)
  • 2 teaspoons oregano (dried)
  • 1 teaspoon cumin (dried ground)
  • 6 to 8 cloves garlic (peeled and minced or 2 teaspoons dried garlic powder)
  • 16 ounces coleslaw mix (thinly sliced cabbage and carrots plain)
  • 3/4 cup pineapple (sliced (we used canned) 1/2 of 20 ounce can of pineapple)
  • 2 tablespoons jalapeno (finely chopped or to your desired spice level.)
  • 1 tablespoon onion (finely chopped)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • salt and black pepper (to taste)
  • 2 tablespoon cilantro (roughly chopped)
  • 8 to 12 flour tortillas (burrito size - (regular, gluten free or low carb) )
  • guacamole or chopped avocado
  • black beans
  • cheese (shredded cheddar, Colby jack, Cotija Cheese or other.)
  • Mexican or Cilantro lime rice (or plain)
  • tomatoes
  • salsa or taco sauce
  • cilantro, jalapeno
  • fresh lime wedges

Overview

Prep Time:
30 m
Cook Time:
45 m
Total Time:
1 hr 30 min

Cuisine

Tex-Mex

Occasion

Weekend

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

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