Cut the Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas in strips and cook in a hot pan with Olive Oil.
Stir for 5 minutes or until the meat starts to cook through.
Add the peppers and cook for 3 more minutes before adding the onion and cooking through. Set aside.
In a large bowl combine the cabbage, jicama, pineaple, cilantro and jalapeno. In a small bowl mix the dressing ingredients. Combine with the slaw. Refrigerate for 10 minutes or more.
Combine the chopped cilantro, sugar and lemon. Pour into the cooked rice along with the coconut.
Warm the tortillas and Enjoy!.