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.
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.
In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt.
Mix well and chill until ready to use.
Heat tortillas briefly in a dry skillet or wrapped in foil in the oven until soft and pliable.
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.
Drinks:
Classic or spicy margarita
Paloma (grapefruit & tequila)
Mexican lager with lime
Pineapple agua fresca (non-alcoholic)
Other Bites to Pair With:
Mini Elote Cups
Corn Cakes with Jalapeño & Lime Crema
Avocado Tostadas
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.
20 servings