THE EASIEST PORK TACOS WITH PINEAPPLE SALSA

Easiest Pork Tacos with Pineapple Salsa - Olivia Adriance

THE EASIEST PORK TACOS WITH PINEAPPLE SALSA

Rich, fatty, and delicious pork shoulder is paired with a fresh pineapple, tomato, and jalapeño salsa for one incredible taco! So good that everyone will be going back for seconds.

Prep Time20

Cook Time4 30

Total Time4 50

Course: Dinner, Main Course

Cuisine: American, Mexican

Keyword: Carnitas tacos, Pineapple salsa, Pork and pineapple, Pork tacos

Servings:

Author: Olivia Adriance

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

I have yet to try this pork in a slow cooker, but I hear from many of my followers that it turns out great! I’d suggest leaving it on low for about 5 to 6 hours, and then popping it in the oven at 425°F for about 25 minutes to get those caramelized, crispy bits.

This pork recipe is just as good on its own. Serve over a bed of greens with avocado for a protein-packed salad. The pork would also be great in a bowl with my Easy Toasted Coconut Rice or my Southwestern Micro-Chopped Salad with Cilantro Lime Dressing. You can also turn these tacos into a bowl with greens, rice, and pineapple salsa. The possibilities are endless!

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