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Carnitas Tacos with Grilled Pineapple Salsa

There is no better way to turn large or small portions of pork into your next dinner, or a dinner party experience. Carnitas can easily be rolled into a corn tortilla (never hard shell tacos if you live in my house), then combined with grilled pineapple, tomato, onions and a quality orange infused Bari olive oil. The trick to quality Carnitas tacos is patience - which requires the liquid to be almost completely boiled out so the meat begins to fry in its own fat.

Enjoy!
Marianela

Ingredients:
CARNITAS
2 LB BONELESS PORK SHOULDER
1 TSP. DRY OREGANO
1 TSP. GROUND CUMIN
1 TSP. CHILI POWDER
1 TSP. SALT AND PEPPER
4 GARLIC CLOVES - MINCED
1 LARGE YELLOW ONION - SLICED
JUICE OF 1 ORANGE
BARI ORANGE INFUSED OLIVE OIL

GRILLED PINEAPPLE SALSA
1 PINEAPPLE - PEELED AND CUT IN ROUNDS, CORE REMOVED
2 LARGE TOMATOES - CHOPPED
½ ONION - CHOPPED
¼ CUP CHOPPED CILANTRO
1 JALAPENO
JUICE OF 2 LIMES
SALT AND PEPPER TO TASTE

TACOS
CORN TORTILLAS
SHREDDED RED CABBAGE
Bari Products Used In This Recipe:
Orange Infused EVOO
Directions:
Step 1:  Slow-cook the Pork
  • Combine all dry ingredients in a small mixing bowl:
    • oregano, cumin, chili powder, salt and pepper and rub the pork
  • Place pork shoulder in the slow cooker
  • Top the pork with sliced onion, garlic and the juice of one orange
  • Cover and cook for 12 hours in low heat
Step 2: Prepare Salsa
  • Part A
    • Peel the pineapple, remove the core and cut into round slices about ½ inch thick
    • Lightly brush the pineapple rings with olive oil
    • Grill for 3 to 5 minute per side until charred
    • Remove - chop into small cubes
    • Set aside in a mixing bowl
  • Part B
    • Grill the jalapeno until charred - remove and chop
    • Add to the mixing bowl
    • Mix the pineapple and jalapeno with the tomato, cilantro, onion, juice of two lime, salt and pepper
    • Set aside.
Step 3: Prepare Pork
  • Take the cooked pork out of the slow cooker trying to leave most juices in the cooker (do not discard the remaining juices)
  • Heat 2 tablespoon of Orange infused Olive Oil in an iron skillet
  • Add the pork to skillet, cook for 5 minutes
  • Add ¼ cup of the remaining juices
  • Let the pork caramelize until it is golden brown and slightly crispy
  • Remove and set aside
Step 4: Prepare Tacos
  • Shred half of a red cabbage, wash with hot water
  • Place into mason jar, mix with salt and pepper
  • Add ¼ cup of rice vinegar (You can make ahead of time and refrigerate)
  • Heat 1 teaspoon of Orange Infused Olive Oil in pan and heat the tortillas
  • Remove and cover immediately to keep warm
Final Step:  Arrange Carnitas Tacos
  • First add the cabbage to the tortilla
  • Then the pork
  • Then the salsa (garnish with some chopped cilantro)

Enjoy!

DO NOT USE HARD SHELL TACOS EVER!!! 
 


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