Directions

1. CARNITAS

   1. Pat pork dry with paper towels and season with salt and pepper. Set aside.
   2. In a bowl, stir together broth, pineapple juice, lemon juice, brown sugar, garlic, chili powder, cumin, smoked paprika, oregano, and cinnamon. Set aside.
   3. In a heavy bottom pot (with a lid) over medium high heat, add oil. When oil is hot (not smoky) brown pork shoulder on all sides. If too big for the pot, cut up the pork into workable chunks and sear in batches.
   4. When browned on all sides (if pork was cooked in batches, add all pork back to the pot) pour in the juice/spice mix** Make sure not to fully submerge the pork, leave about 1 inch of the pork uncovered by liquid.
   5. Bring to a boil, cover tightly with a lid and reduce heat to low. Simmer for 3 hours until the meat is shreddable with a fork. Remove from heat, keep lid on, and allow to come to room temperature.
   6. Set the broiler to high.
   7. Remove meat from pot, reserving liquid. Shred meat by hand or with forks. Spread meat onto a baking sheet and pour over 2 cups of the reserved liquid.
   8. Broil on High for 5-10 minutes, stirring every few minutes to avoid burning.

2. ROASTED PINEAPPLE SALSA

   1. Set broiler to high. Place pineapples slices and onion slices on a baking sheet. Drizzle with olive, salt and pepper to taste. Roast for 5 minutes until ingredients are browned.
   2. Allow to cool. Finely chop the pineapple and onion.
   3. In a medium bowl, combine pineapple/onion mixture with remaining ingredients. Stir until well combined. Adjust salt/pepper as needed. Allow to sit for 10-15 minutes, serve chilled or at room temperature.