📖 Instructions

1. First, let's tackle the carnitas. Brown 2 lbs of pork shoulder in batches in a large skillet. Don't overcrowd the pan, or your pork will steam instead of browning beautifully. Season generously with salt and pepper. We're aiming for a deep, rich flavor here, so don't be shy with the seasoning!
2. Next, throw in 1 cup of kimchi, finely chopped. I like to use a food processor for this part for a smoother texture. But honestly, if you're feeling hand-chopping ambitious, go for it! Add 1/2 cup of chicken broth and 1/4 cup of soy sauce to the skillet. Then, we'll add 2 cloves of minced garlic and a tablespoon of gochujang (Korean chili paste) for a serious kick. Stir it all together, bringing the lovely mixture to a simmer.
3. Now comes the slow part—but trust me, it's worth it! Reduce the heat to low, cover the skillet, and let the pork braise for about 2 hours, or until it's fork-tender. This is a great time to make the pineapple salsa, or maybe catch up on your favorite podcast. Seriously, step away from the stove! You've earned a break.
4. While that's simmering, let's whip up the pineapple salsa. Dice 1 cup of fresh pineapple, 1/2 red onion (thinly sliced), and 1 jalapeño (finely chopped and seeded if you want less heat). In a small bowl, combine those ingredients with 1/4 cup chopped cilantro, 2 tablespoons of lime juice, and a pinch of salt. Taste and adjust seasoning as needed. Some people like their salsa super tangy, others prefer a milder flavor. It's all about what your taste buds tell you!
5. Once the pork is tender, shred it with two forks. Stir it back into the braising liquid, letting it all mingle and absorb those gorgeous flavors for another 10 minutes or so. Mmm, delicious!
6. Time to assemble your tacos! Warm up your tortillas, either on a dry skillet or in the microwave. Fill each tortilla with a generous portion of the kimchi carnitas, top with the vibrant pineapple salsa, and maybe some extra cilantro for good measure. Serve immediately and enjoy! They're amazing, trust me.
7. Note: If the pork braising liquid seems a little thin, you can simmer it uncovered for a few minutes to reduce and thicken it. Also, don't be afraid to adjust the amount of gochujang according to your spice preference. I tend to go a little overboard, but you do you!