Street-Fusion Tacos with Charred Pineapple Salsa

Allergens

Dairy (Queso Fresco), Gluten (Corn Tortillas)

Ingredients

• 1. 2 lbs boneless pork shoulder 2. 1 medium pineapple, peeled, cored, and cut into wedges 3. 1 small red onion, thinly sliced 4. 1 jalapeño, deseeded and chopped 5. 1/4 cup fresh cilantro, chopped 6. 2 tbsp lime juice 7. 1 tsp smoked paprika 8. 1 tsp chili powder 9. 1 tsp ground cumin 10. 1/2 tsp salt 11. 1/4 tsp black pepper 12. 12 small corn tortillas 13. 1 cup crumbled queso fresco 14. 1 avocado, sliced

Instructions

1. In a slow cooker, add the pork shoulder and season it with smoked paprika, chili powder, ground cumin, salt, and black pepper. Cook on low for 8 hours. Once cooked, shred the meat using two forks.
2. Preheat a grill or grill pan to medium high heat. In batches, grill the pineapple wedges until slightly charred, then let them cool. Chop into small pieces and place in a bowl. Add red onion, jalapeño, cilantro, lime juice, salt, and black pepper. Mix well.
3. Grill the corn tortillas for 1 2 minutes per side until slightly charred.
4. Assemble the tacos by layering shredded pork, charred pineapple salsa, queso fresco, and avocado slices. Serve immediately.

Chef’s Insight

To infuse more smoky flavors, marinate the pork in applewood chips overnight before slow cooking it.

Notes

For an added kick, include some pickled red onions in the salsa.