Carnitas Burritos with Pineapple Slaw - Healthy World Cuisine

Ingredients

• 2 pounds pork tenderloin (2 tenderloins - or 2 pounds cut up pork butt.)
• salt and pepper (to taste)
• 2 tablespoons olive oil
• 3/4 cup orange juice (fresh from about 2 large oranges or 5 to 6 mandarin oranges.)
• 2 tablespoons lime juice (or juice from 1 fresh lime )
• 3/4 cup pineapple juice (from 20 ounce canned pineapple - no added sugar)
• 1/2 cup chicken broth (we used gluten-free)
• 2 teaspoons Tajin Mexican Seasoning (or chili powder)
• 2 teaspoons oregano (dried)
• 1 teaspoon cumin (dried ground)
• 6 to 8 cloves garlic (peeled and minced or 2 teaspoons dried garlic powder)
• 16 ounces coleslaw mix (thinly sliced cabbage and carrots plain)
• 3/4 cup pineapple (sliced (we used canned) 1/2 of 20 ounce can of pineapple)
• 2 tablespoons jalapeno (finely chopped or to your desired spice level.)
• 1 tablespoon onion (finely chopped)
• 1/4 cup apple cider vinegar
• salt and black pepper (to taste)
• 2 tablespoon cilantro (roughly chopped)
• 8 to 12 flour tortillas (burrito size - (regular, gluten free or low carb) )
• guacamole or chopped avocado
• black beans
• cheese (shredded cheddar, Colby jack, Cotija Cheese or other.)
• Mexican or Cilantro lime rice (or plain)
• tomatoes
• salsa or taco sauce
• cilantro, jalapeno
• fresh lime wedges