Please don't get mad at me for posting a taco recipe 3 days after Cinco de Mayo...I'm really sorry! But that doesn't mean you can't devour a big pile of spicy and sweet and tangy and "OHMYGOSHTHISSTUFFISGOOD" pineapple pork tacos!
What I love about these tacos is the pork! Oh amazing sweet and spicy goodness of soft and chewy pulled pork. The tangy pineapple cuts through that bold rich flavor of the pork which makes these tacos TO DIE FOR- not suggesting anything here guys!
To add to this, it is one of those one pot wonder recipes. You throw everything into one big pot, shove it into the oven and forget about it for the next 3 hours! I kid you not when I opened the lid, my whole family looked like those cartoon characters with their nose up, dragging them towards the amazing smell.
These also make perfect leftovers! The next day for school, I guess I made a bibimbap (sp?) bowl with the pork, slaw, quinoa and avocado! Ahhhhh. Can my lunches get any better than delicious leftovers? I think not. Now that summer is practically here, these tacos are best served with a big family, an appetite and a large glass of lemonade! Enjoy!!
Spicy Pineapple Pork Tacos w. Cabbage Slaw print
Author: Rachel’s Eats
3lb pork shoulder
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup Sriracha or other Asian Chili sauce*
2 cups beef stock or water
3 small dried bay leaves
one whole pineapple cleaned and chunked (can substitute with drained canned pineapple)
2 large yellow onions roughly chopped
2 tbsp apple cider vinegar
5 cloves garlic chopped
2 inch piece ginger cleaned and chopped
1/4 cup ketchup
2 tbsp fish sauce
1/2 tsp ground pepper
salt to taste
4 carrots peeled and thinly sliced
1/2 purple cabbage thinly sliced
1/4 cup lime juice (about 2 large limes)
1/4 cup chipotle mayo*
1/2 tsp salt
1/2 cup chopped cilantro
warmed corn tortillas
Preheat oven to 350 degrees Fahrenheit. To speed up the cooking process, cut the pork into 8 pieces. In a heavy bottom pan, combine all pork ingredients except salt. Bring to a boil on medium high heat. Once it comes to a boil, stir pork and cook in oven with lid on for 3 hours stirring every hour or so. Remove from oven and let cool for an hour with lid on. Taste and add salt as needed. Remove bay leaves. Take two forks and start shredding meat. Set aside
Mix together slaw ingredients and leave in fridge until ready to use.
Assemble tacos by adding warmed pork, slaw, avocado and extra toppings to corn tortilla. Best served with a tangy drink like lemonade!
Chili Sauce: You can adjust amount of chili sauce according to your spice tolerance.
Chipotle Mayo: Mix 2 parts mayo (or other substitute) with 1 part chopped chipotle peppers in adobe sauce
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Hello! Welcome to my little baby aka my food page where I funnel all my foodie fueled creativity into recipes and photos. My name, if you haven't guessed already, is Rachel and I am a 2nd year Statistics major at Cal Poly San Luis Obispo. Want to learn more about me? Click here!