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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!
Course
Main Dish
Cuisine
American, Mexican
Keyword
pineapple salsa recipe, pork tacos, smoked pork butt recipe
Prep Time
30
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
tacos
Calories
277
kcal
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):
Set oven to broil.
Spread pork out in a single layer on a large baking sheet.
Pour about 1/3 cup of chicken broth over the pork.
Broil for 5-7 minutes, or until it starts to get brown and crispy.
Remove and add pork to tacos, bowls, etc.
Nutrition
Calories:
277
kcal
|
Carbohydrates:
25
g
|
Protein:
24
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
281
mg
|
Potassium:
539
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
406
IU
|
Vitamin C:
44
mg
|
Calcium:
61
mg
|
Iron:
3
mg