This dish uses a combination of some of my favorite Mexican, Puerto Rican, and Cuban recipes: Mexican Guacamole, Puerto Rican Pernil (slow-cooked pork shoulder), and Cuban Black Beans wrapped in a soft corn tortilla and topped with a tangy Pineapple Salsa. After preparing a meal for 10 of our friends, I used the leftovers to create this dish inspired by traditional Mexican Carnitas Tacos. I hope you can enjoy these dishes both times. Buen Provecho!

Crispy Shredded Pork Tacos with Pineapple Salsa
Serves 4

INGREDIENTS
2 cups of shredded Pernil
½ cup reserved juices from slow-cooking the Pernil
8 white corn tortillas
Pineapple Salsa
Guacamole crema
Pureed or well mashed Black Beans

PREPARATION
1. Prepare the Pineapple Salsa

Ingredients:
2 cups finely chopped pineapple
½ cup diced sweet red pepper or cubanelle pepper
3 tablespoons finely chopped red onion
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
½-1 Jalapeño pepper seeded and minced (suit your taste: ½ Jalapeño = mild heat)

Preparation:
Combine all the ingredients and refrigerate at least an hour for flavors to meld.

2. Prepare the Black Beans
Mash or puree 1 ½ cups of leftover Black Beans. You can use an immersion blender or food processor to make a creamy black bean puree. Re-heat in a small saucepan over low heat.

3. Prepare the Guacamole

Ingredients:
2 medium ripe Hass avocados, halved and pitted (see *Note)
1-2 tablespoons lime juice or more to taste
½ teaspoon kosher salt, more to taste
2 teaspoons of minced fresh or bottled Jalapeño peppers

Preparation:
1. Use a spoon to scoop the avocado into a bowl or food processor.
2. Add the lime juice, minced Jalapeño, and salt and mix
3. Mash well or use a mini-food processor to make the guacamole very creamy
4. Cover and set aside.

4. Prepare the Crispy Shredded Pork Pernil
Preparation:
Preheat a cast iron skillet or other heavy-bottomed skillet. Add the shredded pork along with the juices and fry over medium-high heat until the pork just begins to brown and get crispy. Lower the heat to medium, stir well, and continue to saute for another minute or so until the meat is well heated. If you cook it too long it will dry out.

5. Assemble the tacos
Preheat the oven to 250 F.
Preparation:
1. Working with two tortillas at a time, heat the tortillas on a hot skillet for about 1 minute per side. You want them hot and still flexible, not crisp
2. Spread about two tablespoons of the creamy black beans on each tortilla; top with the creamy Guacamole. Add the crispy shredded Pernil and top with the pineapple salsa. Keep the tacos warm covered with tin foil in the oven while you assemble the rest of your tacos.
3. Serve with leftover Yellow Rice.