Mexican · Dinner
Marinated Pork Pineapple Tacos
Pork shoulder marinated in citrus, dried chili and garlic, seared until caramelized at the edges, then diced and folded into warm corn tortillas with charred pineapple, white onion and cilantro. Finished with a squeeze of lime, this taco balances smoky charred pork against bright acidic fruit.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.6gProtein
19.8gFat
38.9gCarbs
9.2gSugar
5.6gFiber
720mgSodium
148mgChol
6.1gSat Fat
870mgPotassium
90mgCalcium
3.1mgIron
0.9mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Combine orange juice, lime juice, rehydrated and chopped dried chili, minced garlic, cumin, smoked paprika and salt in a bowl to form a marinade. Coat thinly sliced pork shoulder evenly.
2
Marinate
Refrigerate covered pork for 30 minutes to allow marinade to penetrate.
3
Sear
Heat vegetable oil in a skillet over medium-high heat. Sear marinated pork for 4 to 5 minutes, turning once, until edges char and centre is no longer pink. Transfer to a plate.
4
Char
Add pineapple chunks to the same skillet over medium-high heat for 3 to 4 minutes, stirring occasionally, until edges turn golden and caramelize.
5
Warm
Heat corn tortillas in a dry skillet over medium heat for 20 seconds per side until soft with light brown spots.
6
Plate
Dice seared pork into small pieces and divide between warm tortillas. Top with charred pineapple, white onion and cilantro. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 4 tbsp4 tbsp orange juice
- 2 tbsp2 tbsp lime juice
- 22 dried chili
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp vegetable oil
- 5 oz140g fresh pineapple
- 44 small corn tortillas
- 4 tbsp4 tbsp white onion
- 2 tbsp2 tbsp cilantro
