Easy Carnitas Street Tacos with Fresh Pineapple Salsa
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
Easy Carnitas Street Tacos with Fresh Pineapple Salsa
These Easy Carnitas Street Tacos with Pineapple Salsa are loaded with tender, juicy pulled pork, bold smoky seasonings, homemade BBQ sauce, and a fresh, sweet-and-spicy pineapple salsa for the ultimate taco night. Slow-cooked pork shoulder is seasoned with chili powder, cumin, smoked paprika, garlic, herbs, fresh lime, and aromatics before being shredded and coated in rich BBQ sauce for a flavorful twist on classic carnitas. Make Ahead, Slower Cooker, Instant Pot, Vegan, Vegetarian, + Gluten-free Options.
I’ve been totally hooked on these Easy Carnitas Street Tacos with Fresh Pineapple Salsa. The carnitas come out super juicy and packed with flavor, and that pineapple salsa? So fresh and bright—it seriously pulls the whole thing together. It’s that perfect mix of sweet, savory, and just a little spicy, which is exactly how I like my tacos. Trust me, once you try ’em, you’ll be making these on repeat.
I love pairing them with my go-to Homemade Flour + Corn Tortillas for the ultimate street taco vibe. And if you’re looking to mix things up, I’ve got plenty of other bold and delicious taco recipes to try like Spicy Sofritas Quinoa Tacos, Jerk Salmon Tacos, Chipotle Sweet Potato Quinoa Tacos, and Baked Buffalo Chicken Tacos are all packed with flavor. Pile the BBQ carnitas into warm flour or corn street taco tortillas and finish them with fresh pineapple salsa, creamy guacamole, queso fresco, cilantro, and a squeeze of lime. Add cilantro lime rice for an extra-hearty meal! These easy pork street tacos are perfect for weeknight dinners, summer cookouts, Taco Tuesday, Cinco de Mayo, or feeding a crowd.
These carnitas tacos are super easy to prep ahead and perfect for busy nights or weekend gatherings. The pork gets beautifully tender and caramelized, and the pineapple salsa adds just the right zing. Whether you’re keeping it simple or going all out with toppings, this one’s a guaranteed hit.
Jump to:
- Why You Will LOVE Easy Carnitas Street Tacos
- Why Pineapple Salsa + Pork Work So Well Together
- How to Make Carnitas Street Tacos
- Ingredients
- SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS DISH!
- Tips for Making the Best Carnitas
- How To Make Cilantro Lime Rice
- Topping Ideas For Carnitas Street Tacos
- Best Tortilla for Carnitas Street Tacos?
- How to Best Char or Warm Tortillas
- Best Meat Substitutes for Carnitas Tacos
- Carnitas Street Tacos Q + A's
- More Delicious + Flavorful Taco Recipes To Try Next!
- MADE OUR RECIPE(S)?
- Easy Carnitas Street Tacos with Fresh Pineapple Salsa
Why You Will LOVE Easy Carnitas Street Tacos
- Bold flavors that will tantalize your taste buds.
- Versatile snack, appetizer, or main option for Taco Tuesdays.
- Easy weeknight meal. Simple preparation + minimal ingredients
- Protein-packed!
- A crowd-pleasing combination that will have everyone coming back for seconds.
- Boasts of a great make ahead + gluten-free option.
Why Pineapple Salsa + Pork Work So Well Together
Pork and pineapple are a classic sweet-and-savory pairing for good reason. Rich pork shoulder benefits from something fresh, acidic, and slightly sweet, while pineapple naturally provides all three.
In these tacos, the contrast is especially delicious: smoky BBQ carnitas + juicy pineapple + spicy jalapeño + creamy avocado + salty queso fresco + fresh lime.
Instead of making the tacos taste overly sweet, the pineapple salsa actually helps cut through the richness of the pork, creating a fresher, more balanced bite. It's what takes these from simple pulled pork tacos to a seriously memorable taco night.
How to Make Carnitas Street Tacos
Start by seasoning the pork shoulder generously with the spice and herb blend. Sear the pork in olive oil until beautifully browned, then add the onion, garlic, fresh lime juice, and broth. Slowly cook everything together until the pork is incredibly tender and easily pulls apart with a fork.
Shred the cooked pork, then combine it with your favorite BBQ sauce for a smoky, saucy spin on traditional carnitas. For extra texture, you can crisp portions of the shredded pork before assembling your tacos.
Warm the tortillas and load each one with the BBQ carnitas, followed by fresh pineapple salsa, guacamole, queso fresco, cilantro, and a squeeze of fresh lime. Add cilantro lime rice if desired, and serve everything warm with your favorite taco-night sides.
TIP: For street-style tacos, I love keeping the tortillas small and letting everyone build their own. It's especially great for entertaining!
Ingredients
You only need a handful of simple ingredients to create these flavor-packed BBQ carnitas tacos, and nearly every component can be customized.
- Boneless Pork Shoulder. Pork shoulder is ideal for carnitas because its higher fat and connective-tissue content become incredibly tender during slow cooking. Once cooked, the pork should be juicy, flavorful, and easy to shred. Pork butt (Boston butt) can also be used.
- Seasonings + Spices. Chili powder, ground cumin, sea salt, smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, and black pepper create a smoky, savory, earthy seasoning blend that flavors the pork from the inside out.
- Red Onion. Onion adds sweetness and savory depth as the pork cooks. White or yellow onion works just as well if that's what you have available.
- Fresh Garlic. Fresh minced garlic adds another layer of savory flavor and pairs beautifully with the smoky spices and BBQ sauce.
- Fresh Lime Juice. Freshly squeezed lime provides acidity that cuts through the richness of the pork while bringing brightness to the carnitas.
- Chicken or Beef Broth. Broth provides the liquid needed to slowly cook the pork until fork-tender while adding considerably more flavor than water. Chicken broth creates a slightly lighter flavor, while beef broth provides a richer, deeper base. Bone broth works, too.
- BBQ Sauce. Here's where these tacos get their unique twist! BBQ sauce transforms the shredded carnitas into something smoky, tangy, sweet, and saucy. Use your favorite store-bought sauce or make your homemade BBQ sauce for even more control over the sweetness, smokiness, and spice.
- Extra Virgin Olive Oil. Olive oil is used to sear the pork, helping create that beautiful browned exterior and another layer of flavor before slow cooking.
For Assembling the Street Tacos
- Flour or Corn Tortillas. Small tortillas are perfect for creating authentic street-taco-sized portions. Choose flour or corn depending on your preference—or serve both! For an extra homemade touch, make your own flour or corn tortillas.
- Cilantro Lime Rice. Optional, but great when you want to make these tacos extra filling. You can stuff a little into each tortilla or serve it alongside the tacos.
- Fresh Pineapple Salsa This is what really makes these BBQ carnitas tacos shine. Sweet fresh pineapple, spicy jalapeño, red onion, fresh herbs, and lime create a bright, juicy contrast to the rich pork. The sweet-and-savory combination works especially well with smoky BBQ sauce.
- Guacamole. Creamy guacamole cools and balances the smoky, sweet, and spicy flavors of the tacos.
- Queso Fresco. Crumbled queso fresco adds a salty, creamy finish without overpowering the carnitas. Cotija, Monterey Jack, cheddar, or your favorite dairy-free cheese can also work.
- Fresh Cilantro or Parsley. Fresh herbs brighten all those rich flavors and add color to the finished tacos.
- Lime Wedges. Never underestimate that final squeeze of lime! It wakes up the pork, pineapple, and toppings and brings everything together.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS DISH!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with Easy Carnitas Street Tacos recipe. Everything from my fave cast iron pans, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Tips for Making the Best Carnitas
The key to really good carnitas is creating pork that's deeply seasoned, incredibly tender, and slightly crispy around the edges. Here are a few simple ways to get the best results every time.
Choose Pork Shoulder
Boneless pork shoulder or Boston butt is my first choice because it contains enough fat and connective tissue to remain juicy and tender during a long cook. Lean cuts such as pork tenderloin can dry out much more easily.
Don't Skip the Sear
Before adding the broth and other ingredients, sear the seasoned pork until browned on all sides. Those caramelized edges create a deeper, richer flavor in both the meat and cooking liquid.
Season Generously
A large cut of pork needs plenty of seasoning. Coat the meat thoroughly with your blend of chili powder, cumin, smoked paprika, oregano, thyme, garlic, onion, salt, and pepper so the finished carnitas aren't only flavorful on the outside.
Cook Low + Slow
Carnitas shouldn't be rushed. Slowly cooking pork shoulder gives its connective tissue time to break down, resulting in meat that's juicy and tender enough to pull apart easily with a fork.
Don't Use Too Much Liquid
You want enough broth to keep the cooking environment moist, but the pork doesn't necessarily need to be completely submerged. Too much liquid can dilute all those bold seasonings.
Save Those Cooking Juices!
After shredding the pork, toss some of the flavorful cooking liquid back into the meat before adding your BBQ sauce. This keeps the carnitas moist and adds another layer of flavor.
Crisp the Carnitas After Shredding
For the best texture, spread some shredded pork onto a baking sheet and broil it briefly, or add it to a hot skillet with a little cooking liquid or oil.
You want a combination of juicy shredded pork + caramelized crispy edges rather than drying out the entire batch.
Add the BBQ Sauce Toward the End
Since BBQ sauce contains sugar, adding it too early can cause scorching or excessive caramelization. Cook the pork until tender first, shred it, and then add the sauce.
Don't Forget the Acid
Fresh lime juice is especially important with rich pork. It cuts through the fat and brightens the smoky seasonings and sweet BBQ sauce.
Warm Your Tortillas
Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side before assembling. This makes them softer, more pliable, and much more flavorful.
Keep the Toppings Balanced
These tacos already have a lot going on—in the best possible way! Instead of piling on dozens of toppings, let the main flavors shine:
BBQ carnitas + pineapple salsa + guacamole + queso fresco + cilantro + lime.
That gives you richness, sweetness, heat, acidity, creaminess, and freshness all in one bite.
How To Make Cilantro Lime Rice
For a simple version of cilantro lime rice, simply mix together 1 cup cooked basmati rice with:
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- ½ cup fresh chopped cilantro
- 1 garlic clove minced.
Salt to taste. Wallah!
Topping Ideas For Carnitas Street Tacos
With this Easy Carnitas Street Tacos recipe all set and ready to go, it's time to assemble. When it comes to toppings, I enjoy the vibrant, fresh, and sweet medley of ingredients. If you make these more than once and want to switch it up my favorite taco topping ideas in general include:
- Shredded red cabbage
- Grape tomatoes, fresh or roasted
- Avocado or fresh guacamole
- Spicy salsa or Pico de Gallo
- Vegan queso
- Roasted corn
- Jalapeños (pickled or fresh)
- Yogurt or sour cream
- Jalapeno Ranch Sauce
- Dairy-free Creamy Chipotle Sauce
- Candied Bacon
- Mango chunks
- Hot sauce
- Lime or lemon juice
- Cilantro or parsley, chopped!
Best Tortilla for Carnitas Street Tacos?
You can choose either corn or flour tortillas for this taco recipe. If you’re looking for a gluten-free option, corn is your best bet. Whichever option you choose, I recommend the small street taco-size. They’re easy to fill, hold and eat by the dozen! Of course, in a pinch, larger tortillas will work too. Heat the tortillas before filling them! This makes them more pliable so they’re less likely to break. If you want to try making your own see my tortilla recipe!
How to Best Char or Warm Tortillas
To lightly toast taco tortillas, preheat the oven to 350 degrees Fahrenheit and place the tortillas directly on the rack. Turn off the oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas onto a gas burner until you begin to see a little smoke. Remove the tortilla to rotate it onto the opposite side until it’s lightly charred. Repeat until all tortillas are charred.
Best Meat Substitutes for Carnitas Tacos
While traditional carnitas are made with pork, you can absolutely use the same BBQ taco concept with other proteins.
Chicken Thighs: Boneless, skinless chicken thighs remain juicy during slow cooking and shred beautifully. Their richer flavor also stands up well to the smoky spices, BBQ sauce, and pineapple salsa.
Chicken Breast: For a leaner option, use boneless, skinless chicken breasts. Just be careful not to overcook them since breast meat dries out more quickly than pork shoulder or chicken thighs.
Beef Chuck Roast: If you want something equally rich and hearty, chuck roast is an excellent option. Cook it low and slow until fork-tender, shred it, and finish it with the BBQ sauce. The result will be closer to BBQ shredded beef tacos than traditional carnitas, but it'll be delicious with the pineapple salsa.
Beef Brisket: Leftover brisket makes incredible tacos. Chop or shred it, warm it with a little BBQ sauce, and pile it into tortillas with pineapple salsa and guacamole.
Turkey: Turkey breast or thighs can work for a lighter variation. Turkey thighs will generally give you a juicier, richer result.
Pulled Jackfruit: For a meatless option, shredded jackfruit works especially well because its texture resembles pulled meat and readily absorbs seasonings and BBQ sauce.
Mushrooms: Shredded king oyster mushrooms or chopped portobellos are another delicious plant-based option. Cook them over relatively high heat so they brown and caramelize rather than steam.
Cauliflower: Roasted cauliflower won't mimic carnitas, but it makes a fantastic taco filling. Toss the florets with the same smoky seasoning blend, roast until caramelized, and finish with BBQ sauce.
Carnitas Street Tacos Q + A's
Carnitas are traditionally made by slowly cooking seasoned pork until it becomes incredibly tender, then shredding and crisping the meat for caramelized edges. These Easy Carnitas Street Tacos put a unique spin on the classic by finishing the pork with BBQ sauce and pairing it with fresh pineapple salsa, guacamole, queso fresco, cilantro, and lime.
Pork shoulder, also called pork butt or Boston butt, is one of the best choices for carnitas. It has enough fat and connective tissue to become juicy, tender, and easy to shred when cooked low and slow.
You can, but pork tenderloin is considerably leaner than pork shoulder and won't produce the same rich, fall-apart texture. If using tenderloin, adjust the cooking time accordingly and avoid overcooking it.
The pork should be fork-tender and pull apart easily when it's ready. For shreddable pork shoulder, you're typically looking for an internal temperature around 195–205°F, when the connective tissue has had time to break down.
Once the pork is cooked and shredded, spread it onto a baking sheet and briefly broil until some of the edges become brown and crispy. You can also crisp small portions in a hot skillet.
Don't crisp every piece until dry—the best carnitas have a combination of juicy, tender meat and caramelized crispy edges.
If your pork shoulder is still tough, it often simply needs more cooking time. This cut contains connective tissue that needs prolonged cooking to break down and become tender.
Continue cooking until a fork easily pulls the pork apart.
Absolutely. Add the seasoned pork, aromatics, lime juice, and broth to your slow cooker and cook until the pork is fork-tender. Shred the meat, add some of the cooking juices back in, and finish with BBQ sauce. For crispy edges, transfer the shredded pork to a baking sheet and briefly broil before serving.
Yes. A pressure cooker is a great option when you want tender shredded pork in less time. Cut the pork shoulder into large chunks, season and sear it using the sauté function, then pressure cook it with the aromatics, lime, and broth according to your appliance's guidelines for pork shoulder. Allow an appropriate pressure release before shredding, then finish with BBQ sauce and crisp the pork if desired.
Yes! Carnitas are a great make-ahead taco filling. Prepare and shred the pork in advance and refrigerate it with some of its cooking juices to keep it moist.
When you're ready to eat, reheat the pork, add the BBQ sauce, and crisp the edges just before assembling the tacos.
Definitely. Boneless chicken thighs are my favorite substitute because they stay juicy and shred easily. Chicken breasts also work for a leaner option, although you'll need to be careful not to overcook them.
Yes. Beef chuck roast is an excellent substitute because it becomes tender and shreddable when slowly cooked. The finished tacos would technically be BBQ shredded beef tacos rather than carnitas, but the smoky seasonings and pineapple salsa work beautifully with beef.
Absolutely! Substitute the pork with jackfruit, shredded king oyster mushrooms, seasoned black beans, or roasted cauliflower and use a vegan BBQ sauce. Skip the queso fresco or replace it with your favorite dairy-free cheese.
Both corn and flour tortillas work well. Corn tortillas provide a more traditional flavor and are naturally gluten-free when made entirely from corn, while flour tortillas are soft, flexible, and slightly chewy.
Small tortillas are particularly good for creating street taco-style portions.
Warm them before assembling your tacos. Heat each tortilla briefly in a dry skillet until warm and pliable. Keeping the warmed tortillas wrapped in a clean kitchen towel also prevents them from drying out.
You can also double up the corn tortillas when serving especially juicy carnitas.
They can easily be made gluten-free. Use certified gluten-free corn tortillas and make sure your BBQ sauce, broth, seasonings, and other packaged ingredients are labeled gluten-free when necessary.
Yes! The carnitas and pineapple salsa are easy to keep dairy-free. Simply omit the queso fresco or substitute your favorite dairy-free cheese. Guacamole adds plenty of creamy richness without dairy.
Yes! Fresh pineapple salsa pairs especially well with rich pork. Pineapple brings sweetness and acidity, while jalapeño, red onion, herbs, and lime add heat and freshness. This helps balance the richness and smokiness of the BBQ carnitas.
Of course. Try black bean salsa, mango salsa, corn salsa, pico de gallo, salsa verde, or a classic tomato salsa. If you enjoy sweet-and-savory combinations, mango salsa would be an especially good substitute for pineapple.
Keep them simple or load them up with favorites such as pineapple salsa, guacamole, queso fresco, cilantro, diced onion, jalapeños, avocado, shredded cabbage, pickled onions, or fresh lime juice.
Turn these tacos into a complete meal with:
Cilantro lime rice
Mexican-style rice
Black or pinto beans
Street corn
Corn salad
Black bean salsa
Guacamole and tortilla chips
Roasted vegetables
Simple cabbage slaw
Allow the pork to cool before transferring it to an airtight container. Refrigerate it promptly and use within 3–4 days. Keep the pineapple salsa, guacamole, tortillas, and other toppings in separate containers so everything maintains the best texture.
Yes! The cooked shredded pork freezes very well. Store it with a little of its cooking liquid in a freezer-safe container for approximately 2–3 months for best quality.
Thaw overnight in the refrigerator, reheat thoroughly, then add or refresh the BBQ sauce and crisp the pork before serving.
For great texture, reheat the pork in a skillet with a splash of its reserved cooking liquid. Once heated through, let some pieces sit against the hot pan long enough to develop crispy edges.
For larger portions, you can also reheat the carnitas covered in the oven, then uncover or broil briefly to crisp the edges.
Absolutely! These Carnitas Street Tacos with Pineapple Salsa are perfect for feeding a crowd because everyone can assemble their own tacos.
Set up a taco bar with warm tortillas, BBQ carnitas, pineapple salsa, guacamole, queso fresco, cilantro, lime wedges, rice, and a few extra toppings. Keep the pork warm separately and let everyone build their tacos exactly how they like them.
More Delicious + Flavorful Taco Recipes To Try Next!
If you are a fan of this Easy Carnitas Street Tacos with Fresh Pineapple Salsa recipe, you will also love these other drool-worthy tacos!
- Spicy Sofritas Quinoa Street Tacos
- Epic Baja Fish Tacos
- BBQ Braised Rib Street Tacos
- Vegan Jamaican Jerk Walnut Tacos
- Weeknight Gochujang Shrimp Tacos
- Vegan Gochujang Cauliflower Tacos
- Easy Vegan Black Bean Tacos
- Chipotle BBQ Butternut Squash Tacos
- BBQ Cauliflower Tacos
- Meatless Birria Tacos with Jackfruit
- Crispy BBQ Pinto Bean Tacos
- Baked Buffalo Chicken Tacos [Dairy-Free]
- Classic Vegan Ground Beef Tacos with Hard Shells
- 7 Layer Taco Salad
MADE OUR RECIPE(S)?
If you tried my Easy Carnitas Street Tacos with Fresh Pineapple Salsa or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Easy Carnitas Street Tacos with Fresh Pineapple Salsa
Ingredients
BBQ CARNITAS:
- 3 lbs. boneless pork shoulder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon sea salt (Feel free to reduce, if desired)
- 2 tsps smoked paprika
- 2 tsps dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ red onion, chopped (Feel free to use white or yellow, if desired)
- 4 garlic cloves, minced
- 2 limes, freshly-squeezed
- 2 cups organic chicken or beef broth (You can also substitute with bone broth)
- 2 cups BBQ sauce, homemade or store-bought (To make your own, follow my Best Homemade BBQ Sauce)
- 2 Tbsps Extra virgin olive oil
TACOS:
- 8 street tacos, flour or corn (You can make your own tortillas)
- cilantro lime rice, optional (See Notes!)
- 2 cups fresh pineapple salsa (You can also switch things up with my Black Bean Salsa)
- Guacamole (You can make your own using my Guacamole recipe)
- Queso fresco or your fave cheese
- Chopped fresh cilantro or parsley
- Lime wedges
Instructions
PREP + SEAR THE PORK SHOULDER:
- Preheat the oven to 375 degrees Fahrenheit.
- In a bowl, add together the seasonings: salt, black pepper, chili powder, cumin, smoked paprika, oregano, thyme, garlic powder, and onion powder, mixing everything until combined.
- Generously rub your clean and patted dry pork shoulder with the combined seasonings until fully covered. NOTE: You can cut the shoulder into chunks for greater ease.
- In a medium or large dutch oven over medium-high heat, add the olive oil. Once heated, add the seasoned boneless pork shoulder and sear on each side for 3-4 minutes or until golden and crisp. Remove seared meat from pot and set onto a plate with paper towel.
- In the same pot, add the chopped onions and garlic, sautéing until fragrant and translucent, about 1-2 minutes. Add the chicken or beef stock, lime juice, and BBQ sauce and stir together, allowing everything to simmer for about 1-2 minutes. Add back in the seared pork shoulder and stir again and reduce the heat to low and allow to simmer for another minute or so.
TO MAKE THE CARNITAS [BRAISE IN OVEN]:
- Carefully, transfer the dutch oven into the oven and let everything slowly cook and braise for about 1 ½ hours or until the pork is really tender and can be easily shredded using forks. NOTE: Add another 1 cup of stock at the halfway point if liquids dry out too quickly.
- Remove from oven and begin shredding all of the meat until completely "pulled" in texture. NOTE: You want to have a good amount of sauciness to serve over the tortillas for best results.
CHAR OR WARM TORTILLAS:
- To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop: pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.
TACO ASSEMBLY:
- To assemble tacos, add a few spoonfuls of shredded carnitas atop a charred tortilla followed by: your choice of toppings like cilantro lime rice, guacamole, queso fresco, fresh pineapple salsa, chopped cilantro or parsely, etc. Repeat until desired amount of tacos are made.
- Bon Appetit!
Tips & Tricks
- STORAGE [LEFTOVER CARNITAS]: Allow the pork to cool before transferring it to an airtight container. Refrigerate it promptly and use within 3–4 days. Keep the pineapple salsa, guacamole, tortillas, and other toppings in separate containers so everything maintains the best texture.
- MAKE AHEAD + OTHER OPTIONS: See FAQ section for deets!
- CILANTRO LIME RICE: For a simple version of cilantro lime rice, simply mix together 1 cup cooked basmati rice with: 1 teaspoon lime zest, 1 tablespoon fresh lime juice, ½ cup fresh chopped cilantro, and 1 garlic clove minced. Salt to taste. Wallah!
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!