Servings: 6-8 / Prep time: 10 mins / Marinate: overnight / Cook time: 3 1/2 hrs
- 1 jar Mölli Yucatan mojo marinade
- One 7½-8-pound boneless, skin-on pork shoulder
- 4 cups chicken broth, for braising
For the Pineapple Salsa:
- 1 medium red onion, chopped
- 2 tablespoons fresh lime juice (2 limes)
- 1/2 jar Mölli Culiacan chamoy sauce
- 3 cups finely chopped pineapple (about ⅔ pineapple)
- ⅓ cup chopped cilantro
- Salt to taste
- Place the pork on a work surface, skin-side up. Using a sharp knife, score the skin in 1-inch intervals to form a crosshatch pattern.
- To butterfly the pork, start by making an incision about 1 inch up, lengthwise. Continue to cut, making long strokes, lifting the meat until it is completely rolled out and flat. Transfer pork, skin side up, to a large pot or glass container and pour Yucatan marinade over meat. Marinate overnight, flipping the pork halfway.
- Adjust the oven rack to the middle position and preheat the oven to 350°. Remove the meat 1 hour before cooking. Place the pork, skin-side up, in a large Dutch oven and pour the broth around the meat. Cover and braise until there is no resistance when pierced with a knife or fork, about 3 to 3½ hours.
- While the pork is braising, make the pineapple salsa: In a medium bowl, combine the onions, Culiacan chamoy sauce and lime juice, let macerate for 15 minutes. Add the pineapple and cilantro to the onions, and fold to combine. Adjust with lime juice and salt as needed. Makes 3 to 3½ cups.
- Remove the pork and increase the oven temperature to 500°. Line a rimmed baking sheet with foil and set a wire rack inside. Transfer the pork to the prepared baking sheet, skin-side up, and roast until the skin begins to puff and crisp, rotating if needed, another 18 to 20 minutes.
- Remove the meat from the oven, tent with foil and let rest for 15 to 20 minutes before shredding. Shred the carnitas into large chunks and serve with the pineapple salsa, corn tortillas and lime wedges on the side. Provecho!