CARNITAS & PINEAPPLE SALSA
3 lb of Organic Pork Shoulder – $ 9.00
1 pineapple – $ 2.20
10 oz of cherry tomatoes – $ 2.20
2 red onions – $ 0.80
1 garlic bulb – $ 0.30
1 bunch of cilantro – $0.50
4 limes – $ 1.20
The recipe requires a crockpot or slow cooker. This will allow you to go and do other things while the pork is cooking. Start by chopping one of the onions and the garlic and place them into the crockpot. Grab the pork shoulder, you may clean off the excess fat. Then place the pork in the crockpot and season it with 3 tablespoons of ground cumin, 2 tablespoons of chili powder, and 2 tablespoons of oregano. Give the pork a good rub and pour a cup of water into the crockpot. Set on low and let cook for 7-8 hours or set on high and wait 4-5 hours.
In the meantime, grab the pineapple. Cut the top off of the pineapple, then cut into quarters. Grab each quarter and remove the skin and the hard pineapple core. Finish by chopping the pineapple into small 1/2 inch chunks. Place your pineapple into a bowl.
Proceed by chopping the other onion and the cherry tomatoes, place into the bowl with the pineapple. Grab your desired amount of cilantro and chop it finely and add to bowl. Finish by squeezing in two limes into the mix and give it a good stir.
Once the pork is done you can add lime into it and some chopped cilantro. Now it is ready to serve and enjoy with some avocado or cauliflower rice.