Carnitas Burritos with Pineapple Slaw - Healthy World Cuisine

Name: Carnitas Burritos with Pineapple Slaw - Healthy World Cuisine
Ingredients: 2 pounds pork tenderloin (2 tenderloins - or 2 pounds cut up pork butt.); salt; pepper; 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; black pepper; 2 tablespoons 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

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Make these tender but crispy Mexican pork carnitas burritos. Top with a spicy sweet pineapple slaw for the ultimate game day or party idea.

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Ingredients

2 pounds pork tenderloin (2 tenderloins - or 2 pounds cut up pork butt.)
salt
pepper
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
black pepper
2 tablespoons 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