- For the pork:
- 1 (4-pound) pork shoulder
- 2 tablespoons olive oil (we used extra-virgin olive oil)
- 3 tablespoons paprika (we used smoked paprika)
- 1 tablespoon ground cayenne
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste (we didn’t know what amount to go with so we used 1 tablespoon each of table salt and freshly ground black pepper)
- ¾ cup chicken stock
- ¾ cup pineapple juice
- Warmed corn tortilla taco shells for serving
- Hot sauce for serving (we used Taco Bell’s Fire Sauce)
- For the salsa:
- 1 ½ cups finely chopped pineapple
- 1 small white onion, finely chopped
- 2 serranos, finely chopped
- 2 garlic cloves, minced
- 1 medium tomato, finely chopped
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste (we used kosher salt )
- Trim any excess fat off the pork before cutting it into big 2- to 3-inch cubes.
- Place the cubed pork in a large mixing bowl. Pour the olive oil into the bowl as well as adding in the paprika, cayenne, garlic powder, onion powder, salt and pepper. Toss to ensure that the cubed pork is evenly coated in the oil and spices.
- Take a stockpot out (we used a Dutch oven) and set the heat to medium on the stovetop. Once it’s hot, add the pork into the stockpot, searing on all sides until it looks nicely browned (we seared our pork in 3 separate batches so all of the pork could have a chance at getting a good sear).
- Pour the chicken stock and pineapple juice in, stirring to mix afterwards. Put the lid on the stockpot and cook on low so it can simmer for 4 hours or until the pork is easily pulled apart. Drain any excess liquid and shed the pork using two forks.
- Make the salsa simply by taking a large bowl and adding all the salsa ingredients into it, stirring to combine.
- Place the shredded pork in the warmed tortillas and top with scoops of the salsa and some dashes of the hot sauce.
We fell in love with this dish. The pork was nice and tender and had so much flavor. The only problem we had with it really was that it was a little salty so next time we fix this (and there’s definitely going to be a next time) we’ll try adding just 2 teaspoons of salt. The pineapple salsa, that was addictive ! You definitely get the heat in this but despite the spiciness you can still get a nice sweetness from the pineapple and it just becomes this sweet and spicy combo that you want to put on as many things as possible ! The taco’s great with or without the hot sauce but if you choose to use it then you’ll get that much more flavor and a little bit more heat.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Taco Bell or Chile Pepper magazine.
Take care everybody !
- 1 cup pineapple chunks (we used canned pineapple chunks that we cut into smaller bite-size pieces)
- ½ small red onion, halved and thinly sliced
- ½ to 1 jalapeño chile (ribs and seeds removed for less heat) (we used 1 jalapeño and left the ribs and seeds in)
- 1 tablespoon honey
- ¼ cup fresh cilantro, chopped
- Coarse salt and freshly ground pepper to taste (we used kosher salt and freshly ground black pepper)
- 1 tablespoon vegetable oil, such as safflower (we just used vegetable oil)
- 1 bone-in pork loin chop (8 to 10 ounces)
- 1 teaspoon all-purpose flour
- Coarse salt and ground pepper (we used kosher salt and freshly ground black pepper)
- Take a medium-sized mixing bowl out and combine all the salsa ingredients together in it, leaving the salsa off to the side for now.
- Take a large skillet out and pour the oil in, setting the heat to medium. Season the pork with salt and pepper, dusting the pork with the flour afterwards. Once the oil’s hot, add the pork to the skillet and cook for 3 to 4 minutes (we went with 4 minutes) per side until the pork chop looks browned and the pork’s fully cooked. Take the pork chop out of the skillet, top it with the salsa and enjoy !
This was a really tasty dish !
Recipe source unknown.
Hope you enjoy life !
- 9 ounces fresh peeled and cored pineapple
- 1 small red onion
- ¼ cup, cilantro, minced (I accidentally got ¼ cup minced cilantro)
- 1 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies
- 1 pound ground pork
- Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
- Take 6 ounces of the pineapple and cut it into ¼-inch pieces, giving the rest of the pineapple a rough chop. Finely chop the onion, dividing the resulting pieces in half. Take a small mixing bowl out and mix together the ¼-inch pieces portion of pineapple, half of the onion and the cilantro together, seasoning with salt and pepper.
- Take a food processor out (we used our blender) and add in the tomatoes (including the juice) and pineapple, processing until the mixture is smooth. Take a 12-inch nonstick skillet out and set the heat to medium-high. Once the skillet’s hot, add in the pork and the second half of the onion, stirring frequently until the pork’s fully cooked. Add the tomato mixture from the food processor to the skillet, mixing it in with the pork. Turn the heat down so it’s only at a simmer and let the dish cook for 8 to 10 minutes or until the tomato mixture’s thickened. Season with salt and pepper to your liking.
- Take the taco shells and warm them up based off directions on the package they came in. Place equal amounts of the pork mixture into each shell, followed by the pineapple salsa.
Thanks to the red tomatoes being blended with the pineapple, the sauce (as you can tell) has an orange-ish color to it.
Recipe source is unknown.
We weren’t paid in any way to promote Ro-tel.