Carnival-Inspired Street Tacos with Grilled Pineapple Salsa

Allergens

Gluten (in corn tortillas) and Dairy (in queso fresco)

Ingredients

• 2 lbs boneless pork shoulder
• 1 pineapple, peeled, cored, and sliced into rings
• 8 corn tortillas
• 1 cup chopped red cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled queso fresco
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lime, cut into wedges

Instructions

1. Rub the pork shoulder with olive oil, salt, and pepper. Preheat your grill or grill pan over medium heat. Sear the pork for 4 minutes per side, then reduce the heat to low and cook covered for 2 hours, until tender and easily shredded.
2. Meanwhile, preheat a grill or grill pan over medium heat. Grill the pineapple rings for 3 4 minutes per side, until slightly charred and softened. Let cool, then chop into small dice.
3. In a large bowl, combine the chopped pineapple, red cabbage, cilantro, and crumbled queso fresco. Season with salt, pepper, and lime juice to taste. Set aside.
4. Once the pork is cooked and shredded, toss it with your favorite barbecue sauce or use a simple mixture of equal parts ketchup, brown sugar, apple cider vinegar, and smoked paprika.
5. Assemble the tacos by placing a generous scoop of pulled pork on each corn tortilla, then top with the grilled pineapple salsa. Serve immediately, with extra lime wedges on the side for added zest.

Chef’s Insight

Use an apple cider vinegar-based hot sauce instead of barbecue sauce for a fiery kick.

Notes

To upscale the presentation, use a tall glass as a base for each taco to keep it upright and stack them on a wooden board or platter with grilled pineapple slices fanned out in between.