Pineapple Salsa Pork Tacos Recipe by The Cast Iron Soulé
Cooking Instructions 40 minutes 1 Drain pineapple, reserving juice in a small bowl and roughly chop pineapple. Halve, peel and thinly slice onion. Mince a few slices until you have about 2tbsp. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips. 2 In a second small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. 3 4 Heat a drizzle of oil in a large pan over medium high heat. Add green pepper and sliced onion. Cook, stirring occasionally until lightly browned and slightly softened, 3 to 4 minutes. Season with salt and pepper and reduced to medium heat. 5 Add pork and southwest spice to pan with veggies. Cook, breaking up meat into pieces until browned and cooked through, 4 to 6 minutes. 6 Stir in pineapple juice and Tex-Mex paste. Cook until thickened and saucy, 1 to 2 minutes. Taste and season with salt and pepper. 7 Remove pan from heat and stir in remaining cilantro. 8 Wrap tortillas in a damp paper towel and microwave until warm and pliable, 30 seconds. 9 Divide tortillas between plates and fill with pork filling, topped with pineapple salsa and a dollop with sour cream. Add remaining lime wedges accordingly. 10 Serve and enjoy! 1 Drain pineapple, reserving juice in a small bowl and roughly chop pineapple. Halve, peel and thinly slice onion. Mince a few slices until you have about 2tbsp. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips. 1 Drain pineapple, reserving juice in a small bowl and roughly chop pineapple. Halve, peel and thinly slice onion. Mince a few slices until you have about 2tbsp. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips. 2 In a second small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. 2 In a second small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. 3 3 4 Heat a drizzle of oil in a large pan over medium high heat. Add green pepper and sliced onion. Cook, stirring occasionally until lightly browned and slightly softened, 3 to 4 minutes. Season with salt and pepper and reduced to medium heat. 4 Heat a drizzle of oil in a large pan over medium high heat. Add green pepper and sliced onion. Cook, stirring occasionally until lightly browned and slightly softened, 3 to 4 minutes. Season with salt and pepper and reduced to medium heat. 5 Add pork and southwest spice to pan with veggies. Cook, breaking up meat into pieces until browned and cooked through, 4 to 6 minutes. 5 Add pork and southwest spice to pan with veggies. Cook, breaking up meat into pieces until browned and cooked through, 4 to 6 minutes. 6 Stir in pineapple juice and Tex-Mex paste. Cook until thickened and saucy, 1 to 2 minutes. Taste and season with salt and pepper. 6 Stir in pineapple juice and Tex-Mex paste. Cook until thickened and saucy, 1 to 2 minutes. Taste and season with salt and pepper. 7 Remove pan from heat and stir in remaining cilantro. 7 Remove pan from heat and stir in remaining cilantro. 8 Wrap tortillas in a damp paper towel and microwave until warm and pliable, 30 seconds. 8 Wrap tortillas in a damp paper towel and microwave until warm and pliable, 30 seconds. 9 Divide tortillas between plates and fill with pork filling, topped with pineapple salsa and a dollop with sour cream. Add remaining lime wedges accordingly. 9 Divide tortillas between plates and fill with pork filling, topped with pineapple salsa and a dollop with sour cream. Add remaining lime wedges accordingly. 10 Serve and enjoy! 10 Serve and enjoy! 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