Sizzling Copycat Street Tacos with Smoky Pineapple Salsa

Allergens

Dairy (cotija cheese)

Ingredients

• 1. 2 pounds pork shoulder, cut into 1
• inch cubes 2. 1 teaspoon cumin powder 3. 1 teaspoon paprika 4. 1 teaspoon salt 5. 1/2 teaspoon black pepper 6. 1 tablespoon olive oil 7. 8 small corn tortillas 8. 2 cups shredded lettuce 9. 1 cup crumbled cotija cheese 10. 1 lime, cut into wedges For the Smoky Pineapple Salsa: 11. 2 cups fresh pineapple, chopped 12. 1/4 cup red onion, finely diced 13. 1 jalapeño pepper, seeds removed and finely diced 14. 1 tablespoon fresh cilantro, chopped 15. 1 teaspoon smoked paprika 16. 1/2 teaspoon salt

Instructions

1. In a large bowl, combine the pork shoulder cubes with cumin, paprika, salt, and black pepper. Mix well to coat the meat evenly.
2. Heat olive oil in a grill pan or skillet over medium high heat. Add the seasoned pork cubes and cook until browned on all sides, approximately 8 10 minutes. Reduce the heat to low and let it simmer for an additional 45 60 minutes or until the meat is tender and easy to shred.
3. While the pork is cooking, prepare the Smoky Pineapple Salsa by combining pineapple, red onion, jalapeño, cilantro, smoked paprika, and salt in a bowl. Mix well and set aside.
4. Once the pork is cooked through, shred it using two forks and return it to the pan to keep it warm.
5. Warm up the corn tortillas on the grill or skillet for 20 30 seconds on each side, just until they start to puff up slightly.
6. Assemble the tacos by layering shredded pork, lettuce, cotija cheese, and a generous portion of Smoky Pineapple Salsa in each tortilla. Serve with lime wedges on the side.

Chef’s Insight

The secret to this recipe lies in marinating the pork before cooking and allowing it to simmer until tender. This ensures that each bite is packed with flavor!

Notes

The key to this recipe is using fresh ingredients and giving the pork enough time to cook until tender.