Johnny D’s: Pork Carnitas with Sweet Potato & Pineapple Pico

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Yields: 8 tacos

Ingredient List: 

Pork Carnitas

Orange juice, 2 cups

Latin seasoning, 1/4 cup

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

Smashed Avocado

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: 

  1. 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.
  2. Once the pork is ready, remove from the marinade and allow to rest on the counter at room temperature for 30-40 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Once the pork is ready, slice as thin as possible, almost shredding the tenderloin.
  7. 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.

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