These Jerk Pork Carnitas Tacos are a delicious fusion of jerk flavors with tender pork carnitas! Piled high on crisp cabbage and topped with a spicy sweet Pineapple Jalapeno salsa, these tacos are fresh, fabulous fiesta for your tastebuds!
In my last post, I discussed my yearning for a vacation. And, the obligations of life and lack of funds to afford me a proper vacation.
OUR LATEST VIDEOSThank the lord for Cinco de Mayo being right around the corner, so at least I can have a siesta-fiesta! I mean, come on, tacos and margaritas can put everyone in a good mood. Right?
I know there are a billion recipes floating around the blog-esphere of spectacular Mexican food for your Cinco de Mayo shindig, but I wouldn’t be me if I didn’t chime in and provide you with at least one to add to your little black book of recipes.
Since the occasion is special, I decided to bust out and share a twist on one of my absolute favorites things ever – Carnitas.
Jerk Pork Carnitas Tacos with Pineapple Jalapeno Salsa
Boneless pork butt is marinated in spicy, sour, sweet heat jerk flavors and braised in a liquid rich with beer, acidity and aromatics to form little morsels of love, Carnitas.
These Jerk Carnitas are melt in your mouth tender on the inside, crisp on the outside and packed full of Mexican-Jamaican flavor fusion.
Stuffed into a charred corn tortilla, piled high on crisp, fresh cabbage and and topped with a savory, sweet and spicy Pineapple Jalapeno Salsa, these tender pork carnitas tacos will be the center of attention at your Cinco de Mayo party!
What carnitas means?
Carnitas are literally translated as “little meats”.
Carnitas are made by braising pork in lard, although you can braise the pork in stock or broth for a lighter resulting carnitas.
The type of pork generally used in making carnitas is either pork butt or pork shoulder.
How to serve carnitas tacos?
These carnitas are so wickedly delicious, you could shred the pork and serve them plain with a little bit of the cooking liquid (au jus) on the side, and eat them straight from the pan. However, I understand most people like to eat their food in a more dignified, refined way.
To serve these pork carnitas tacos I added served purple cabbage on the side and inside the taco itself for a bit of fresh crunch.
Aside from the cabbage, the filling or serving options for carnitas are pretty limitless.
Some serving options for crispy carnitas tacos:
- guacamole
- chips and salsa
- refried beans
- rice
- warmed corn tortillas.
What toppings go on carnitas tacos?
To accompany these carnitas tacos I whipped up a super easy pineapple-jalapeno salsa. The salsa is sweet, sour, spicy, fruity and a match made in heaven when paired with savory, tender carnitas. While the salsa is completely optional, I highly encourage you not to skip it!
However, if tropical salsa isn’t your jam, there are tons of other toppings you can use in carnitas tacos!
Toppings for pork carnitas tacos:
- Sliced avocado
- Sliced tomato
- Sliced jalapeno or poblanos
- Thinly sliced red onions
- Shredded cabbage or lettuce
- Chopped cilantro
- Salsa verde or traditional tomato salsa
- Shredded cheese
Celebrate Cinco de Mayo by letting your culinary creative juices flow and create Jerk Pork Carnitas Tacos of your wildest dreams. Just be sure to include the pineapple-jalapeno salsa… it’s far too delicious to be skipped 🙂
Until next time, where I do have one more Cinco de Mayo recipe for you, Cheers!
XOXO
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
How to make Jerk Pork Carnitas Tacos recipe👇
Tender, succulent Jerk Carnitas generously stuffed into tacos and topped with a sweet and spicy pineapple jalapeno salsa.
- 2 Scotch Bonnet Chiles – stemmed, deseeded & roughly chopped (can substitute habaneros)
- 5 Scallions – both white and green parts, trimmed and roughly chopped
- 1 small Sweet Yellow Onion – roughly chopped
- 5 cloves Garlic – peeled and smashed
- ½ Bunch of Fresh Thyme – leaves only (about 1 TBS)
- 2 fresh Bay Leaves – stalks removed
- 1 tsp Ground Allspice
- ½ tsp Ground Cinnamon
- 1 TBS Coarse Kosher Salt
- 2 TBS White Wine Vinegar
- 1 TBS Honey
- 1 TBS Dark Jamaican Rum
- 3 TBS Extra Virgin Olive Oil , or more as needed to thin out sauce
- 3 pounds Boneless Pork Butt – Cut into 2’’ Cubes
- 2 TB Salt
- 3-4 TB Extra Virgin Olive Oil (or as Needed for Browning Pork Cubes)
- 1 (12 oz) Lager Beer
- 1 Cup Orange Juice
- 1 Cup Pineapple Juice
- ½ Cup Beef Stock (unsalted)
- ¼ Cup Lime Juice
- 1 Yellow Onion – Peeled and Halved
- 3 Cloves Garlic – Peeled and Halved
- 2 fresh Bay Leaves – stalks removed
- 1 tsp Cumin
- ½ tsp Dry Oregano
- 2 tsp Salt
- ½ tsp Pepper
- ¾ tsp Chili Powder
- ¼ tsp Crushed Red Pepper Flakes
- 1 ½ Cups Fresh Pineapple – coarsely diced
- 1 Jalapeno – stemmed, partially deseeded and finely diced
- ¼ Red Onion – diced (about ½ cup)
- ¼ Cup Cilantro Leaves , packed – roughly chopped
- 1 Scallions – thinly sliced
- 2 TBS 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
- Make the Jerk Sauce: Place chiles, scallions, onions and garlic in the bowl of a food processor. Process until all ingredients are minced. Add remaining ingredients and process until smooth. If sauce is too thick add more oil, more tablespoon at a time, until a smooth pourable sauce is achieved.
- Place pork cubes in a large nonreactive baking dish or Ziploc bag. Pour in jerk sauce and roll/stir pork around until thoroughly coated. Refrigerate and allow to marinate for at least 2 hours, preferably overnight, turning pork occasionally.
- Make the Pineapple-Jalapeno Salsa: Combine all the salsa ingredients together in a medium sized mixing bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- To Cook Carnitas: Remove pork from refrigerator and transfer to a colander to drain of jerk sauce/marinade, discarding sauce. Allow pork to sit at room temperature for 30 minutes.
- Set a Large Dutch Oven, or large sauce pot, over Medium – Medium High Heat.
- Add ONE Tablespoon of Oil to Pot. Add Pork, in batches and being sure to not over crowd the pot. Brown in oil, about 2 minutes per side, for a total of 6-8 minutes. DO NOT disturb Pork Cubes while they are cooking on each side. After all sides are browned, use tongs to transfer to a plate and set aside.
- Repeat browning process, adding one tablespoon of oil before browning each batch, until all Pork Cubes are browned and removed from pot.
- Deglaze Pan with Beer, Orange Juice, Beef Stock, and Lime Juice; scraping up brown bits from bottom of the pan.
- Add Onion, Garlic, Bay leaves and remaining Carnita ingredients. Add browned pork cubes and any accumulated juices back to pan.
- Bring to simmer. Once simmering, reduce heat to low – medium low to maintain a gentle simmer. Cover and cook Pork 2 Hours, or until are fork tender.
- Use a slotted spoon to transfer Carnitas to a baking dish, or sheet pan lined with aluminum foil.
- Strain cooking liquid into a large bowl or container. Set aside.
- Place Oven Rack on Upper-Middle Rack and preheat oven to high broil.
- Add ½ Cup of the strained cooking liquid to the Carnitas and toss to coat.
- Broil Carnitas 4-5 minutes. Remove from oven, flip and again toss to coat with liquid. Continue Broiling an additional 4-5 minutes.
- Serve Carnitas tossed in additional strained sauce or use two forks to shred meat to desired consistency.
- For Taco Assembly: Top each tortilla with a small amount of shredded cabbage, carnita meat, sliced avocados, pineapple salsa, jalapeno rings and a drizzle of reserved strained cooking liquid. Serve and enjoy.
*To Cook Carnitas in the Oven: Preheat oven to 300 degrees F. Bring Pot to simmer as indicated as above, once simmering, cover, and transfer pot to preheated Oven. Continue with directions as stated in recipe.
*To Prepare Carnitas in Advance:
1. Prepare carnitas through step 10.
2. Remove Carnita meat to a container and allow to cool slightly before covering and transferring to the refrigerator. Strain the cooking liquid and transfer to a separate container with a tight fitting lid. Refrigerate.
3. When ready to use- allow the carnita meat and liquid to come to room temperature on the counter for 30 minutes. Preheat oven to 300 degrees F. Toss the cold carnita meat with 1/3 cup cooking liquid. Warm in the preheated oven for 10 minutes. Remove and proceed with recipe as directed (step 13).
Oh my! Gourmet tacos? This recipe takes tacos to a whole new level! My family will devour these….and I’m pretty sure I could eat the salsa with a spoon – oops, I mean fork – no spoon necessary! Cheers, my friend!
Annie, Thank you so much! I never really thought to consider these gourmet, so that wording coming from you makes my heart smile!! And I’m totally giggling over your no spoon comment! Love it!!! Cheers, my sweets!
Ohhh my! I love jerk! and will love a dozen of these for lunch! made me hungry!
Gaila, Me too and I did eat close to a dozen.. lol. 🙂 I’m not a fan of self restraint when it comes to delicious food! Cheers to a fabulous weekend, my dear. xox
These look absolutely perfect for Cinco de Mayo, Cheyanne!!
Thanks, Matt! We are doing a two-fer Cinco de Mayo celebration. This was part of round one 🙂 I’ll make up any excuse to indulge my belly in some good Mexican food and tequila! Cheers and warm wishes for a wonderful Cinco de Mayo. I already KNOW yours will be filled with fantastic food.
I need to make these. Like, ASAP. My mouth is watering over this combination of flavors. I could probably eat quite a few of these. Oh, and you’re right – margaritas and tacos put everyone in a good mood!
Keri- I’d send some right over, but Boy and I devoured these faster than you can say Jerk Carnitas with Pineapple-Jalapeno Salsa. Oppsies! So glad you agree margaritas and tacos put everyone in a good mood.. so I dont’ need to re-evaluate our friendship 🙂 Cheers, pretty!
Wow! Those look like a vacation – all you need is a pool, some sun, and a big o’ margarita to make it complete 😉 Seriously, though – I love the carnitas recipe and will totally try it. Sounds and looks amazing!
April- these were a vacation for my tastebuds.. but my body would like to join the party and be transported to a beach somewhere… with an endless supply of margaritas and someone waiting on me hand and foot. 🙂 Carnitas are one of my absolute favorites. Amazing how a cheap piece of pork can be transformed into something so freggin’ delicious. Cheers to that, right? Hope you have a wonderful weekend filled with lots and lots of sun and margaritas! xo
I’m with you on the need for a vacation. We have 4 big dogs so it’s difficult to get away. Margaritas and these carnitas would make a great siesta-fiesta! 🙂
Rachelle- I’m down to one big dog, since I lost my oldest baby a couple weeks ago. They do make it hard to run off and have a vacation. But they are well worth it, right? Oh well, we must embrace the stay at home siesta-fiesta! 🙂 Cheers, my dear and warm wishes to a wonderful weekend and Cinco de Mayo!!
Wow these look delicious! I love jerk chicken, so I can only imagine how some jerk carnitas would taste. Hope you have fun fiesta-ing this week! I know I will be eating every form of Mexican food I can get my hands on.
Caitlin, I love jerk seasoned chicken as well, thats kind of where the idea came from 🙂 Thank you so much for the kind words and stopping by! Hope you enjoy your Mexican indulgences and have a wonderful week!! Cheers!
Bummer that vacation is not in the cards for you at the moment; however these are certainly the next best thing (I’m assuming you are wearing your swimsuit, sunglasses and sombrero while eating these 🙂 ).
I’m with you that tacos and carnitas always put me in a good mood. . .especially when they are topped with this pineapple salsa. I can’t wait to give these a try so that I can have my own staycation.
Lynn – The weather is actually really nice this weekend (not raining constantly for once).. Thinking of putting on my swimsuit, sunglasses, a floppy hat (I really need to invest in a sombrero!!) and down a few tacos n’ margaritas. Any type of food always puts me in a good mood, but what is is about mexican food specifically that just feels so festive and fun?? If you do try these or the salsa, let me know how it goes! Cheers to fabulous staycations everywhere! lol 🙂
“tacos and margaritas can put everyone in a good mood. Right?” You’re right!!! I keep wanting to reach in the photos and pick one of these right up. Great recipe and the photos are mouthwatering!
Tammy- Lol, So glad you agree! If I could reach through my computer screen and hand you one of these tacos, I would! 🙂 Cheers and warm wishes for a wonderful weekend (possibly filled with tacos and margaritas)!
Love this idea of making jerk pork carnitas and topping it with a fresh pineapple salsa. Even after Cinco de Mayo is long over, these tacos would be excellent with a few super cold Red Stripes and sitting in the summer sun. Yummy in my tummy!
Karrie- Carnitas and tacos are totally year round good eats! When you move back to FL, we will have to pack the fridge with some Red Stripes, lounge in the sun and devour lots and lots ‘o Tacos! xo
I have a week spot for braised and slow cooked pork. There is a whole lot going on in these Jerk Carnitas Tacos with all the seasoning and spices. One thing for certain, there is going to be a party in your mouth. What a delicious recipe, Cheyenne!
Thao, I too have a weak spot for slow braised pork! It’s so succulent, tender and absolutely delicious 🙂 These were a fiesta party for the taste buds! Cheers, my friend and thank you for the kind words!
I definitely need to go on vacation too, but it looks like these carnitas tacos will hold me over! I love the flavors in here! Sounds so delicious, especially with the pineapple. So perfect for Cinco de Mayo, or any day!
Gayle, Thank you so much! There is no real replacement for an actual vacation, but with good food and a little imagination, at least our taste buds can be transported some place festively fun 🙂 Cheers!
Gayle, Thank you so much! There is no real replacement for an actual vacation, but with good food and a little imagination, at least our taste buds can be transported some place festively fun! Cheers! 🙂
I hear ya on the vacation! I need and want one sooooo bad but until I get one these look like the perfect way to pretend I’m on one!
Julie, Hopefully one day soon we can both take a fabulous vacation! My fingers are crossed for both of us 🙂 Until then, I guess we will just have to eat yummy food, close our eyes and play pretend. Cheers and Happy (early) Cinco de Mayo!
Perfect for Cinco de Mayo! I love everything about these and would love them for dinner!
Ashley, Glad you agree these would be great for Cinco de Mayo.. I was aiming to please 🙂 And you are right, they are great for a dinner any day, not just on a Mexican Holiday. Cheers, pretty lady and warm wishes for a wonderful Cinco de Mayo!
FIRST TIME to your blog and can I say, YUMMMMM!! And um, I love “no spoon necessary” – no utensils necessary really, because um, what are hands for?! LOL!
GiGi- Thank you so much for stopping by and the kind words!! You just made my day, so thank you for that as well! Cheers and warm wishes for a wonderful day (and Cinco de Mayo) 🙂
A siesta-fiesta, I love it! This sweet and spicy combo sounds all kinds of amazing, and that salsa is definitely going to happen sometime very soon 🙂
Maya, Thanks girlie! By now I’m sure you have gathered that I am a huge fan of the spicy/sweet combo 🙂 If you do make the salsa, let me know what you think or any adjustments you made! I love comparing notes! Cheers, sweets!
Seriously amazing tacos here! The colors alone have me drooling. Just beautiful!
Julie, Thank you so much for the kind words and stopping by!! I’m blushing 🙂 Cheers! And warm wishes for a terrific day!
You had me at carnitas! LOVE carnitas… and that salsa is calling my name!
Chris, that one word “carnitas” makes my belly start to rumble. I’m contemplating putting carnitas in everything I make 🙂 lol. But I’m not so sure about a carnitas smoothie? Maybe thats too far? Thanks for the kind words, my friend! Cheers!
These tacos seriously look unbelievable. I can’t stop staring. These must be made super soon!
Thank you so much, Jocelyn! ♡ You are too kind! (and you just made my night!) 😀 Cheers!!
Love love LOVE jerk tacos! So much rich flavor and it’s accented so well with the salsa you pair with it. Yummy!
Shelby – I know, jerk everything rocks the house, right!?! Always nice to “meet” someone who shares the same type of taste and food love as myself! 🙂 Thank you so much for stopping by and the kind words! Wishing you a wonderful weekend and Cheers!
I’m obsessed with all things jerk, I can’t believe I’ve never taco’d them! I’ve quesadilla’d a few times but never taco’d. Perfect spring meal, I’ll have to make it happen. 🙂
Adam, why am I not surprised that you are a huge fan of all things jerk? 😉 lol. You need to taco that jerk. ASAP. Cheers, buddy!
Mmmmm, I’ve got a pork sirloin tip roast that would benefit MIGHTILY from your awesome jerk recipe.
Ya know, everybody thinks chicken when it comes to jerk, but pork is such a natural recipient of the succulent spice combination that is jerk, I think you may have hit upon something here, yes, indeed, I do!
Put it in a taco, and you may just have the world’s perfect food!