These Mini Tacos with Carnitas & Pineapple Salsa feature tender, crispy pork carnitas tucked into warm mini tortillas and topped with a fresh, sweet-and-tangy pineapple salsa. Perfect for parties, taco bars, or festive appetizers with bold Mexican-inspired flavors.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsMakes 16–20 mini tacos
For the Carnitas
1 ½ lbs pork shoulder or pork butt, cut into chunks
1 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
½ tsp chili powder
1 tsp salt
½ tsp black pepper
3 cloves garlic, smashed
Juice of 1 orange
Juice of 1 lime
For the Pineapple Salsa
1 ½ cups fresh pineapple, finely diced
¼ cup red onion, finely diced
1 small jalapeño, minced (seeded for less heat)
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt to taste
For Assembly
20 mini corn tortillas
Fresh cilantro (extra, for garnish)
Cotija or queso fresco, crumbled (optional)
Lime wedges
Cook the Carnitas
1
Heat oil in a heavy skillet or Dutch oven over medium-high heat.
Add pork, spices, garlic, orange juice, and lime juice.
Cover and simmer over low heat for 25–30 minutes until tender.
Remove lid, increase heat, and cook until liquid evaporates and pork crisps.
Shred lightly with forks and keep warm.
Make the Pineapple Salsa
2
In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt.
Mix well and chill until ready to use.
Warm the Tortillas
Assemble the Mini Tacos
4
Fill each tortilla with a small amount of carnitas.
Top with pineapple salsa.
Garnish with cilantro and cheese if using.
Serve immediately with lime wedges.
Pairing Suggestions
Tips & Notes
6
Make ahead: Carnitas can be cooked 2–3 days in advance and crisped just before serving.
Extra crisp: Spread shredded pork on a baking sheet and broil for 3–5 minutes.
Heat control: Swap jalapeño for serrano or add hot sauce for more kick.
Tortilla tip: Lightly brush tortillas with oil and warm for extra flavor and flexibility.
Ingredients Makes 16–20 mini tacos
For the Carnitas
1 ½ lbs pork shoulder or pork butt, cut into chunks
1 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
½ tsp chili powder
1 tsp salt
½ tsp black pepper
3 cloves garlic, smashed
Juice of 1 orange
Juice of 1 lime
For the Pineapple Salsa
1 ½ cups fresh pineapple, finely diced
¼ cup red onion, finely diced
1 small jalapeño, minced (seeded for less heat)
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt to taste
For Assembly
20 mini corn tortillas
Fresh cilantro (extra, for garnish)
Cotija or queso fresco, crumbled (optional)
Lime wedges
Directions Cook the Carnitas
1
Heat oil in a heavy skillet or Dutch oven over medium-high heat.
Add pork, spices, garlic, orange juice, and lime juice.
Cover and simmer over low heat for 25–30 minutes until tender.
Remove lid, increase heat, and cook until liquid evaporates and pork crisps.
Shred lightly with forks and keep warm.
Make the Pineapple Salsa
2
In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt.
Mix well and chill until ready to use.
Warm the Tortillas
Assemble the Mini Tacos
4
Fill each tortilla with a small amount of carnitas.
Top with pineapple salsa.
Garnish with cilantro and cheese if using.
Serve immediately with lime wedges.
Pairing Suggestions
Tips & Notes
6
Make ahead: Carnitas can be cooked 2–3 days in advance and crisped just before serving.
Extra crisp: Spread shredded pork on a baking sheet and broil for 3–5 minutes.
Heat control: Swap jalapeño for serrano or add hot sauce for more kick.
Tortilla tip: Lightly brush tortillas with oil and warm for extra flavor and flexibility.
Mini Tacos with Carnitas & Pineapple Salsa
