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A bowl with three pork tacos with pineapple salsa.
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5 from 2 votes

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
Total 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 - homemade pickled onions
  • 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
  • 1 large lime - freshly squeezed
  • kosher salt - to taste

Instructions

  • If you are cooking your pork, use one of my three methods: 1) Instant Pot, 2) Oven Baked, or 3) Smoked Pork Butt. All of these are linked on the blog post!
    3 pounds smoked pork butt
  • Make the pineapple salsa. Combine all the diced ingredients in a bowl and add the fresh lime juice and salt.
    4 cups pineapple, 1 medium bell pepper, 1 medium jalapeno, 1/2 cup red onion, 1/2 cup cilantro, 1 large lime, kosher 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, pickled red onions, and sriracha mayo. Enjoy!
    12 small flour tortillas, cotija cheese, pickled red onions, sriracha mayo

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