Spiced Pulled Pork Tacos with Pineapple Salsa

These spiced pulled pork tacos bring together smoky, savory flavors with a bright and tangy pineapple salsa. Inspired by the classic al pastor style, this version uses pre-cooked pulled pork for a speedy weeknight meal that doesn’t skimp on taste.

Topped with a fresh salsa of pineapple, tomato and onion, each taco is finished with a squeeze of lime and a sprinkle of cilantro. In just 15 minutes, you can enjoy a delicious twist on traditional street food right at home.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

8 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely dice the onion, tomato and pineapple. Chop the cilantro. Cut the lime into wedges.
2. In a small bowl, combine the diced onion, tomato, pineapple and half the cilantro. Squeeze in the juice of half the lime wedge, add a pinch of salt and the sugar. Stir to make the salsa. Set aside.
3. In a medium skillet, heat the cooking oil over medium-high heat. Add the pulled pork, Tex-Mex paste and Southwest spice blend. Cook, stirring, until the pork is heated through and well coated, about 3-4 minutes. Season with salt and pepper to taste.
4. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
5. Divide the spiced pulled pork among the tortillas. Top with the pineapple salsa and remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use leftover pulled pork?

Yes, this recipe is perfect for using leftover pulled pork. Just reheat it with the spices and paste.

What can I substitute for Tex-Mex paste?

You can use 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.

How do I store leftovers?

Store the pulled pork and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork before serving.