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  • Writer's pictureKatrina Davis

Carnitas Mojo Tacos with Pineapple Salsa

Updated: May 7, 2020

This recipe is inspired by one of our favorite taco joints, bartaco. We started going here when we moved to Stamford, CT. All of the tacos here are delicious but I especially love their mojo pork carnitas taco and had to re-create it when we moved to New York and were no longer able to pop in and order them. My margarita recipe is also inspired by bartaco so you could say we are obsessed. I paired this with pineapple salsa and it turned out so good and juicy.

As much as I love to use my sous vide for this recipe, I realize that not many people have a sous vide at home (shame). But if you do and want to try it in the sous vide, use all of the same steps for the marinade, seal in a bag and sous vide at 165 degrees for 18 hours. If you don't have a sous vide, the slow cooker is delicious as well. The only difference is that I remove the pork from the marinade when using the sous vide versus cooking within the marinade in the slow cooker.

Note that it is important to marinade this overnight, especially if you are using the sous vide method. This is a large piece of meat so it takes more time for the marinade to penetrate. Pair this recipe with our delicious Deconstructed Elote recipe! If you love this recipe, share it! Drop a comment below, follow on Facebook or Instagram, and Pinterest. Enjoy!

You will need: blender or hand blender

sous vide or slow cooker



  • 5-7 lb boneless or bone in pork shoulder

  • 14-16 corn tortillas


  • 1/4 red onion

  • 3 cloves garlic

  • 1/4 cup fresh lime juice

  • 1/4 cup fresh squeezed orange juice

  • 1 bunch of cilantro

  • 1/4 cup olive oil

  • 1 Tbsp agave syrup or honey

  • 1 Tbsp kosher salt

  • 1/2 tsp pepper

  • 2 small serrano peppers

Pineapple Salsa

  • 1.5 cups pineapple, diced

  • 1 jalapeño, minced

  • 1/2 red onion, diced small

  • 2 cloves garlic, minced

  • Juice from one lime, about 2 Tbsp

  • 1/2 red bell pepper, diced small, about 1/2 cup

  • Salt and pepper to taste


  1. Combine all ingredients for marinade and blend using blender or hand blender

  2. Trim some of the fat from the pork shoulder and place in gallon zip lock baggie or large bowl

  3. Pour half of the marinade over the pork shoulder and seal or cover with cling wrap and refrigerate overnight

  4. Refrigerate remaining mojo sauce in airtight container

  5. Transfer the pork shoulder from the fridge to the crockpot with remaining liquid in bag.

  6. Cover crockpot and cook on low heat for 8-10 hours

  7. Meanwhile make the pineapple salsa by combining all ingredients

  8. Remove bone from the pork shoulder and shred the meat using two forks

  9. Pour remaining mojo sauce and 1 cup of remaining juices from the crock pot over pulled pork

  10. Toast the tortillas over a skillet over high heat and spoon pulled pork into tortilla

  11. Top with pineapple salsa and serve

Serves 8-10

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