Spiced Pulled Pork Tacos with Pineapple Salsa

These spiced pulled pork tacos bring the vibrant flavors of Latin American street food straight to your kitchen. Inspired by the classic al pastor style, we use a smoky southwest spice blend and tangy Tex-Mex paste to season tender pulled pork. The result is a savory, slightly spicy filling that pairs perfectly with a quick homemade salsa.

What makes these tacos truly special is the bright pineapple salsa. Diced pineapple, red onion, cilantro and a squeeze of lime create a refreshing contrast to the rich pork. Warm flour tortillas hold it all together for a satisfying meal that comes together in just 15 minutes. Perfect for busy weeknights or casual gatherings!

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Ingredients

1 unit Red OnionView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely dice the red onion. Cut the lime into wedges. Chop the cilantro. Dice the pineapple into small cubes.
2. In a small bowl, combine the diced pineapple, half of the diced red onion and a squeeze of lime juice. Season with a pinch of salt and the sugar. Stir and set aside.
3. In a skillet over medium-high heat, add the cooking oil. Once hot, add the pulled pork and break it up with a spatula. Stir in the Tex-Mex paste and southwest spice blend. Cook for 3-4 minutes until heated through and slightly crispy. 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. Assemble the tacos: place a portion of the spiced pulled pork on each tortilla. Top with the pineapple salsa and a sprinkle of remaining diced red onion and cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use leftover pork roast instead of pulled pork?

Yes, you can shred any cooked pork shoulder or roast and season it with the Tex-Mex paste and southwest spice blend.

Is this recipe gluten-free?

The pulled pork filling and salsa are naturally gluten-free, but the flour tortillas contain gluten. Use corn tortillas for a gluten-free version.

Can I make the salsa ahead of time?

Absolutely! The pineapple salsa can be made up to a day in advance and stored in the refrigerator. Just give it a stir before serving.