Jerk Carnitas Tacos {with Pineapple-Jalapeno Salsa}

INGREDIENTS

Scotch Bonnet Chiles (– stemmed, deseeded & roughly chopped (can substitute habaneros))

Scallions (– both white and green parts, trimmed and roughly chopped)

small Sweet Yellow Onion (– roughly chopped)

5 cloves

Garlic (– peeled and smashed)

1/2

Bunch of Fresh Thyme (– leaves only (about 1 TBS))

fresh Bay Leaves (– stalks removed)

1 tsp

Ground Allspice

1/2 tsp

Ground Cinnamon

1 tbsp

Coarse Kosher Salt

2 tbsp

White Wine Vinegar

1 tbsp

Honey

1 tbsp

Dark Jamaican Rum

3 tbsp

Extra Virgin Olive Oil (, or more as needed to thin out sauce)

3 lb

Boneless Pork Butt (– Cut into 2’’ Cubes)

TB Salt

TB Extra Virgin Olive Oil ((or as Needed for Browning Pork Cubes))

Lager Beer

1 cup

Orange Juice

1 cup

Pineapple Juice

1/2 cup

Beef Stock ((unsalted))

1/4 cup

Lime Juice

Yellow Onion (– Peeled and Halved)

3 cloves

Garlic (– Peeled and Halved)

fresh Bay Leaves (– stalks removed)

1 tsp

Cumin

1/2 tsp

Dry Oregano

2 tsp

Salt

1/2 tsp

Pepper

3/4 tsp

Chili Powder

1/4 tsp

Crushed Red Pepper Flakes

1 1/2 cups

Fresh Pineapple (– coarsely diced)

Jalapeno (– stemmed, partially deseeded and finely diced)

1/4

Red Onion (– diced (about ½ cup))

1/4 cup

Cilantro Leaves (, packed – roughly chopped)

Scallions (– thinly sliced)

2 tbsp

Lime Juice

1 tsp

Honey

1 tsp

Dark Rum

Splash OJ

Sea Salt (, to taste)

For Serving: Corn Tortillas, Shredded Cabbage, Avocado, Jalapeno, Lime Wedges

Jerk Carnitas Tacos {with Pineapple-Jalapeno Salsa}

Cheyanne Bany

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