Pork Carnitas with a Sweet Potato & Pineapple Pico
Whether is Tuesday or Friday, I will not say no to tacos. I’ve said it before and I will say it again. I love Tacos! The possibilities are endless and I feel like nowadays, anything goes. With all the different combinations of proteins and toppings, you could have a different taco every day for I don’t even know for how long…. A while! These Pork Carnitas Tacos and a Sweet Potato & Pineapple Pico are going to be a favorite of yours. The pork is going to give you that authentic carnitas flavor, while the sweet potato and pineapple pico are going to lend a sweet & spicy twist to the taco. All while giving you all the health benefits of eating sweet potato.
Yields: 8 Tacos
Orange juice, 2 cups
Sazon seasoning, 4 Tablespoons
Cilantro, 1/2 bunch
Garlic, crushed, 5-6 cloves
Jalapeno, seeds attached, halved, 1/2 each
Zest and juice of lime, 1 each
Pork tenderloin, 1 pound
Sweet Potato & Pineapple Pico
Sweet potato, diced small, 1 1/2 cup
Pineapple, small cubed, 1 cup
Avocado oil, 4 tablespoons, divided
Red Pepper, small cubed, 1/2 cup
Jalapeno, seeded, finely chopped, 1/2 each
Garlic salt, 1/4 teaspoon
Black pepper, as desired
Turmeric, 1/4 teaspoon
Cumin, ground, to taste
Cilantro, finely chopped, as desired
Avocado, 1 each
Kosher salt, 1/8 – 1/4 teaspoon
Black pepper, 1/8 teaspoon
Juice of lime, 1 each
Add all the ingredients into a small bowl and smashed with a fork until incorporated; set aside.
Assemble your tacos
Corn or flour tortillas, 8 each
Feta cheese, crumbled, as desired
Cilantro, finely chopped, as desired for garnish
Your favorite BBQ sauce, as desired
Lets Get Cooking:
Add all the ingredients for the pork carnitas into a large bowl or large ziplock bag. Then add the pork tenderloin. Allow to marinate for 2-3 hours.
Once the pork is ready, remove from the marinade and allow to rest on the counter at room temperature for 30-40 minutes.
Pre-heat an outdoor grill to 375 degrees. Once the grill is hot, place the pork tenderloin on clean and oiled grates. Turn down the heat a little so the burners are not on full heat. Took the pork for about 8 minutes, then flip over. Cook the pork until an internal temperate of at least 145 degrees is achieved. The orange juice in the marinate will make the pork char on the outside. Be aware not to take it too far and burn the tenderloin.
As the pork is cooking, prepare the sweet potato and the pineapple and keep separate. In a large nonstick skillet pan, heat 2 tablespoons of oil over a medium high heat, then add the sweet potato. Cook the potato with a little salt and pepper until the edges start to brown and the potatoes are soft; transfer to a large bowl. Add more oil to the same pan then add the pineapple. Cook the pineapple until the edges have brown, then transfer to the same bowl as the potato. Prepare and add the rest of the ingredients for the pico. Adjust your seasonings as desired and stir. Allow to rest on the counter until needed.
Once the pork is to your desired temperature, transfer to a cutting board and allow to rest 5-10 minutes. Meanwhile, prepare you smashed avocado. Add all the ingredients into a small bowl and smashed with a fork until incorporated; set aside.
Once the pork is ready, slice as thin as possible, almost shredding the tenderloin.
Start to assemble your tacos by heating the tortillas on both sides until they brown slightly. Layer the tacos, starting with the smashed avocado, then the shredded pork, top with the sweet potato pico, feta cheese, cilantro and drizzle with bbq sauce.
*We recommend purchasing our Sazon Seasoning to prepare the marinade.
Check out my recipe for Cilantro Shrimp Tacos for a quick, weeknight dinner.
Did you love this recipe? Try my Steak Carnitas Tacos. This recipe is one of my favorites and I would love for you to try it.
If you are looking for a healthy option for lunch or dinner, check out my recipe for a Fetaberry Salad.
Check out the Making It Delicious Shop and pick yourself up a few spice blends and a few of our new graphic tees and tanks.