Smoky Street Tacos with Fire-Roasted Pineapple Salsa

Allergens

Wheat (in corn tortillas)

Ingredients

• 1. 2 lbs boneless pork shoulder, cut into 1
• inch cubes 2. 1 large white onion, finely chopped 3. 4 cloves garlic, minced 4. 2 cups fresh pineapple, diced 5. 1 jalapeño pepper, seeded and chopped 6. 1/4 cup fresh cilantro, chopped 7. 8 corn tortillas 8. Salt and black pepper, to taste 9. 3 tbsp vegetable oil 10. 2 tsp ground cumin 11. 2 tsp smoked paprika 12. 2 tsp ancho chili powder 13. 1 tsp ground coriander 14. 1/2 tsp ground cinnamon 15. 1/4 cup apple cider vinegar

Instructions

1. In a large bowl, combine pork shoulder cubes with onion, garlic, salt, black pepper, vegetable oil, cumin, smoked paprika, ancho chili powder, ground coriander, ground cinnamon, and apple cider vinegar. Mix well to coat the meat evenly, then let it marinate for at least 2 hours or overnight for best results.
2. Preheat a grill or stovetop grill pan over medium high heat. Grill the marinated pork cubes until cooked through and slightly charred, about 10 minutes. Remove from heat and let rest.
3. While the pork is resting, prepare the Fire Roasted Pineapple Salsa by combining pineapple, jalapeño, salt, and a pinch of smoked paprika in a grill safe dish. Grill the mixture until the pineapple starts to soften and brown, about 5 minutes. Remove from heat and let cool slightly before stirring in cilantro.
4. Warm the corn tortillas on the grill or in a dry pan for 30 seconds per side until slightly charred and pliable.
5. To assemble the tacos, layer pork and Fire Roasted Pineapple Salsa onto warmed tortillas. Serve immediately with lime wedges.

Chef’s Insight

For an extra smoky flavor, try adding a pinch of liquid smoke to the marinade.

Notes

To deepen the smokiness of the dish, try marinating the pork for a longer period or using hickory wood chips on the grill.