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Pork Tacos with Pineapple Salsa

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Pork Tacos with Pineapple Salsa combine salty pork with a sweet and spicy salsa, all wrapped in tortillas and topped with sriracha mayo. A perfect solution to adding big flavor to leftover pork. This one will be on repeat all year long!

Taco Tuesdays are a thing. When you’re not making these pork tacos, try my Easy Fish Tacos with Avocado Crema, Grilled Shrimp Tacos, Carne Asada Burrito Bowls, or my chilly weather Chicken Tortilla Soup!

A bowl of three pork tacos with pineapple salsa.

Pulled Pork Tacos

Whatever method you use to cook your pork, it should be fall apart tender. A Pork Butt is our go-to, and since it’s marbled with plenty of fat, it makes the best leftovers.

Using leftover pork is 10/10 in my opinion. It lasts in the refrigerator for up to a week (however, I prefer to freeze it after about 4-5 days if there is any left) and you can make SO MANY things. Use it to make THESE TACOS, some pork nachos (with my Easy Refried Beans), or add it to tostadas instead of the shrimp in my Shrimp Tostadas with Avocado! You could also replace the steak in my Carne Asada Burrito Bowls and pile on the Mexican Street Corn Salad!

I do the following when heating up leftover pork for tacos. It works so well and is super quick. Instead of just warm pork, you get CRISPY pork, which is oh-so-good in these tacos and really, anything else.

  1. Set oven to broil.
  2. Spread pork out in a single layer on a large baking sheet.
  3. Pour about 1/3 cup of chicken broth over the pork.
  4. Broil for 5-7 minutes, or until it starts to get brown and crispy.
  5. Remove and add pork to tacos, bowls, etc.
A hand holding a pork taco with pineapple salsa.

Top Three Methods to Cook Pork

We use our leftover Pork Butt in these tacos. You can make it in three ways according to the blog:

  1. Instant Pot – This post explains how to crisp it up for carnitas too!
  2. Oven – This method allows you to slow bake it for 12 hours. Similar to using a grill but indoors when weather is spicy!
  3. Smoker/Grill – Our preferred method, smoking the Pork Butt.

Best Dry Rub Seasoning

You’ll want to use an 8-9 pound Pork Butt for the methods above. Freeze the leftovers and then use them later for these tacos!

No matter which method you go with, I highly recommend using my dry rub seasoning. Make up a large batch for grilling season and keep it handy in your pantry.

Ingredients Needed for Pineapple Salsa

  • Pineapple – You’ll need one medium pineapple, or about four cups of diced pineapple chunks.
  • Bell Pepper – Use about one bell pepper, any color (or a variety of colors).
  • Red Onion – You’ll need about 1/2 cup of diced red onion.
  • Cilantro – The cilantro adds the perfect Mexican flair to this salsa.
  • Jalapeño – You can choose to use the seeds and ribs, or not. I like including the seeds and it’s not overly spicy when combined with the sweetness of the pineapple.
  • Limes – You’ll need between 1-2 limes for the salsa.
  • Salt – A sprinkle of salt.

Don’t like cilantro? Skip it and use another type of herb that you like – or none at all. You’ll still get to enjoy a delicious salsa for all the yummy things.

Side shot of a bowl of the chopped ingredients, by ingredient.

Quick Pickled Red Onions

You can’t go wrong with keeping a jar of these pickled onions handy too. They go great on salads, tacos, wraps, burrito bowls, and sandwiches! Make them at least one day before using them for maximum flavor.

Side view of a jar of quick pickled red onions, with a fork inside the jar.

Other ingredients

We’ve got the pork with the dry rub seasoning, the pineapple salsa, the pickled red onions; so what’s left? Oh yes.

  • Tortillas – We like the small flour tortillas but corn works too. I’m working on a homemade version so check back soon for that!
  • Cotija Cheese – Optional, but a really nice Mexican cheese to add to tacos.
  • Sriracha Mayo – A quick combo of sriracha and mayo is the perfect final touch to these tacos. A little creaminess and added heat for the PERFECT TACOS!
Side shot of some pork tacos with pickled red onions and pineapple salsa.

Start with a Margarita

Taco Tuesdays and/or Tex-Mex nights should always start with a cool margarita. I’ve got a few for you to try! Then you are ready for these delicious pork tacos!

A closeup of three pork tacos.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A bowl of three pork tacos with pineapple salsa.

Pork Tacos with Pineapple Salsa

Pork Tacos with Pineapple Salsa combine salty pork with a sweet and spicy salsa, all wrapped in tortillas and topped with sriracha mayo. A perfect solution to adding big flavor to leftover pork. This one will be on repeat all year long!
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Course: Main Dish
Cuisine: American, Mexican
Keyword: pineapple salsa recipe, pork tacos, smoked pork butt recipe
Prep Time: 30 minutes
Servings: 12 tacos
Calories: 277kcal
Author: Sue Ringsdorf

Ingredients

  • 3 pounds smoked pork butt – use your leftover pork
  • 12 small flour tortillas
  • pickled red onions – from blog
  • cotija cheese – optional, for serving
  • sriracha mayo – a combo of mayo and sriracha sauce.

Pineapple Salsa:

  • 4 cups pineapple – diced
  • 1 medium bell pepper – any color (or a variety), diced
  • 1 medium jalapeno – with or without seeds and ribs, diced
  • 1/2 cup red onion – diced
  • 1/2 cup cilantro – chopped
  • 2 medium limes – freshly squeezed
  • kosher salt – to taste

Instructions

  • If you are cooking your pork, use one of my three methods: 1) Instant Pot, 2) Oven, or 3) Smoker/Grill. All of these are linked on the blog post!
  • Make the pineapple salsa. Combine all the diced ingredients in a bowl and add the fresh lime juice and salt.
  • Mix up the sriracha mayo by combining a simple combo of mayonaise and sriracha sauce. I use two parts mayo to one part sriracha.
  • Assemble Tacos: In soft tacos, layer the heated up pork, the pineapple salsa, cotija cheese, and sriracha mayo. Enjoy!

Notes

To heat up leftover pork for these tacos (or anything else):
  1. Set oven to broil.
  2. Spread pork out in a single layer on a large baking sheet.
  3. Pour about 1/3 cup of chicken broth over the pork.
  4. Broil for 5-7 minutes, or until it starts to get brown and crispy.
  5. Remove and add pork to tacos, bowls, etc.

Nutrition

Calories: 277kcal | Carbohydrates: 25g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 281mg | Potassium: 539mg | Fiber: 2g | Sugar: 8g | Vitamin A: 406IU | Vitamin C: 44mg | Calcium: 61mg | Iron: 3mg

One Comment

  1. An amazing recipe – best if you are able to smoke the pork butt. With that, you have time to try the linked margarita recipe! 😎

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