Carnitas Burritos with Pineapple Slaw
Full recipe at hwcmagazine.com
Utensils needed:
- 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
