Signature Recipe
Pulled Pork Tacos with Pineapple Salsa
Tender pulled pork served in warm tortillas, topped with a zesty pineapple salsa.
Imagine gathering around the table with friends and family, the warm aroma of tender pulled pork wafting through the air, enticing everyone to dive into a delicious feast. This recipe brings a delightful twist to taco night, showcasing succulent pork shoulder that is slow-cooked to perfection. The meat becomes so tender that it practically falls apart at the touch of a fork, making every bite a melt-in-your-mouth experience.
To infuse the pork with rich flavor, we begin by generously seasoning it with a blend of smoked paprika and cumin, two spices that add depth and a hint of smokiness to the dish. A drizzle of olive oil helps to create a beautiful crust on the outside while sealing in all the juicy goodness. As the pork slowly cooks for hours, the spices meld together, creating a fragrant symphony that will have everyone eagerly anticipating the meal.
But it’s not just about the pork – the zesty pineapple salsa is truly the star of the show. Fresh, juicy pineapple is combined with vibrant ingredients that brighten up the dish and add a refreshing contrast to the rich flavors of the meat. The sweetness of the pineapple, balanced with a hint of acidity, brings a burst of flavor that perfectly complements the savory pulled pork.
As you assemble the tacos, warm tortillas cradle the tender meat and are generously topped with the vibrant salsa, creating a combination that’s both comforting and invigorating. This dish promises to be a hit at your next gathering, offering a deliciously satisfying meal that’s as fun to make as it is to eat. Prepare to impress your guests with this delightful culinary experience that showcases the best of both smoky and sweet flavors.
Pulled Pork Tacos with Pineapple Salsa
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 3 pounds pork shoulder (trimmed and cut into chunks)
- 2 tablespoons olive oil (for searing)
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 1 can chipotle peppers in adobo sauce (chopped)
- 12 small corn tortillas (warmed)
- 1 cup pineapple (diced)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1 lime juiced
Steps
- Preheat the oven to 300°F (150°C).
- In a large pot, heat olive oil over medium-high heat. Sear the pork shoulder chunks until browned on all sides.
- In a bowl, mix together smoked paprika, cumin, garlic powder, salt, and black pepper. Rub this mixture all over the seared pork.
- Add chicken broth and chipotle peppers to the pot with the pork. Bring to a simmer.
- Cover the pot and transfer to the oven. Cook for about 8 hours, or until the pork is tender and easily shredded.
- While the pork cooks, prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, and lime juice in a bowl. Mix well and set aside.
- Once the pork is done, remove it from the oven and shred it with two forks.
- Serve the pulled pork in warmed corn tortillas, topped with pineapple salsa.
General Notes
- Serves 6
- Tender pulled pork served in warm tortillas, topped with a zesty pineapple salsa.