THE EASIEST PORK TACOS WITH PINEAPPLE SALSA
on Jul 27, 2025
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Pieces of shredded, crispy pork are paired with a vibrant, just-sweet-enough fresh pineapple salsa and guacamole for an irresistible dinner that is sure to please a crowd.
This Easiest Pork Tacos with Pineapple Salsa recipe was inspired by my Viral Chuck Roast — my most popular recipe to date!
I was often asked if I could take the same method and use it to work a pork shoulder instead of a chuck roast. The short answer is, yes (!) and it’s just as delicious!
Cooking the pork shoulder really couldn’t be easier. It’s just a matter of salting it and popping it into a preheated oven for a few hours. There’s no searing the meat on the stovetop or adding any oil or liquid to the pan!
You’ll know the meat is ready when it falls apart with a single fork. To get the ends a bit caramelized, the pork goes back into the oven at a higher temperature for 20 to 25 minutes.
While you certainly could stop there and serve the shredded pork in a bowl or on top of a salad, I turned it into a delicious taco served with a fresh pineapple salsa.
When everyone is ready to eat, let them make their taco by adding some pork, a scoop of salsa, and guacamole into a tortilla.
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If you loved my Viral Chuck Roast, then you must give this version a try. It’s too good…Enjoy!
Ingredients for Pork and Pineapple Tacos
Tacos shouldn’t be complicated! This recipe requires minimal effort and minimal ingredients, too. Here’s what to pick up on your next grocery run.
- Pork Shoulder: I look for a fatty piece of bone-in pork shoulder. The more fat, the juicier the pork will be when it cooks in the oven. That’s also why you don’t need to add any oil or butter to the baking dish! Boneless pork shoulder will also work fine.
- Pineapple: Fresh is best here, as canned or frozen pineapple will make the salsa too watery.
- Tomatoes: Juicy tomatoes complement the sweetness of the pineapple and create a more well-rounded flavor profile.
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Pin It- Jalapeño: You can omit entirely if you’re serving these tacos to kids, or just remove the seeds if you want to downplay some of the heat.
- Lime Juice: A bit of acidity helps keep the salsa bright and fresh, while also helping the pineapple and tomato retain their vibrant color.
- Red Onion: This gives the salsa some kick without being too overpowering.
- Cilantro: In my opinion, every salsa needs some fresh cilantro! If cilantro isn’t your thing, you can swap in Italian parsley or let it out altogether.
- Garlic: A clove of garlic adds depth to the salsa while providing some antioxidant benefits, too!
- Cumin: A little bit of this spice just adds another dimension of flavor, leaning into the Mexican-inspired vibes.
- Gluten-free Tortillas: I love the @sietefoods cassava flour tortillas — they hold up well to the filling! Any tortilla will work.
- Guacamole: Fresh or store-bought guacamole is a must for any taco, right?
Step-by-Step Instructions for Pork Tacos with Pineapple Salsa
To start, preheat the oven to 325°F.
Season the pork shoulder generously on both sides with salt and pepper.
Add to a baking dish, cover, and bake for 1 hour per pound of meat. If you have a 4-pound pork shoulder, it should be around 4 hours of cooking time.
Once the pork is cooked, remove the pork from the oven and shred it into large chunks using two forks. If the pork isn’t pulling apart easily, put it back in the oven for 30 minutes.
Raise the oven heat to 425°F.
Toss the shredded pieces of pork around in the rendered fat and place them back in the oven, uncovered, for 25 minutes until you see some nice crispy caramelized ends.
While the pork is finishing, make the pineapple salsa. In a bowl, stir together the diced pineapples, diced tomatoes, jalapeño, lime juice, red onion, cilantro, garlic, cumin, and salt.
Bonus points if you can do this ahead of time, as the flavor continues to develop! Taste and add more lime juice and salt, if needed.
Heat the tortillas. I like to warm them over an open flame, which gives them a delicious, subtle char. You can also heat them gently on the stovetop or in the microwave for a few seconds.
When ready to eat, assemble the tacos by adding a layer of guacamole, a few chunks of pork, and the pineapple salsa. Serve and enjoy!!
Other Popular Taco Recipes:
- Viral Chuck Roast Tacos
- Crispy Baked Chicken Tacos with Dairy-Free Street Corn
- Shortcut Beef Birria Tacos
- Carnitas Tacos
THE EASIEST PORK TACOS WITH PINEAPPLE SALSA
Ingredients
Pork:
- 1 bone-in pork shoulder (about 4 pounds)
- Salt and pepper to generously season
Pineapple Salsa:
- 2 cups pineapple, diced
- 1 cup tomatoes, diced
- 1 jalapeño, diced (seeds removed if you don't want it to be too spicy)
- 2 limes, juiced
- ¼ cup red onion, finely chopped
- ½ cup cilantro, chopped
- 1 clove garlic, minced
- 1 teaspoon cumin
- Salt to taste
Serving Suggestions:
- Gluten-free tortillas, (I used Siete Cassava Flour tortillas)
- Guacamole
Instructions
- Preheat the oven to 325°F.
- Season the pork shoulder generously on both sides with salt and pepper. Add to a baking dish, cover, and bake for 1 hour per pound of meat (around 4 hours for a 4-pound pork shoulder).
- Once the pork is cooked, remove the pork from the oven and shred it into large chunks using two forks. If the pork isn’t pulling apart easily, put it back in the oven for 30 minutes.
- Raise the oven heat to 425°F.
- Toss the shredded pieces of pork around in the rendered fat and place them back in the oven, uncovered, for 25 minutes until you see some nice crispy caramelized ends.
- While the pork is finishing, make the pineapple salsa. In a bowl, stir together the diced pineapples, diced tomatoes, jalapeno, lime juice, red onion, cilantro, garlic, cumin, and salt. (Bonus points if you can do this ahead of time, as the flavor continues to develop!) Taste and add more lime juice and salt, if needed.
- Heat the tortillas. I like to warm them over an open flame, which gives them a delicious, subtle char.
- When ready to eat, assemble the tacos by adding a layer of guacamole, a few chunks of pork, and the pineapple salsa. Serve and enjoy!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
