mexican

Pork Carnitas Skillet Tacos with Pineapple Salsa

This simmered dish pairs pork shoulder, thinly sliced with pineapple, small dice, corn tortillas and orange juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

41 g Carbohydrates

40 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

163g pork shoulder, thinly sliced 385 kcal
2 piece (48g) corn tortillas 105 kcal
9g vegetable oil 80 kcal
44g orange juice 21 kcal
28g water 0 kcal
86g pineapple, small dice 43 kcal
14g lime juice 4 kcal
1g ground cumin 4 kcal
1g dried oregano 3 kcal
3g kosher salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

pork shoulderground cumindried oreganokosher saltblack pepper
Season pork with salt, cumin, oregano, and black pepper.
pork shouldervegetable oil
Heat oil in a skillet over medium-high heat. Sear pork until browned on all sides, 5 to 7 minutes.
orange juicewater
Add orange juice and water, scrape up browned bits, cover, and simmer on low until tender and the liquid is mostly reduced, 15 to 20 minutes.
Uncover and cook 2 to 3 minutes to let edges crisp, tossing occasionally.
corn tortillas
Warm tortillas in a dry pan.
pork shoulderpineapplelime juicekosher salt
Mix pineapple with lime juice and a pinch of salt to make a quick salsa. Assemble tacos with pork and pineapple salsa.