Pulled Pork Tacos with Pineapple Avocado Salsa
June 5, 2025 • 0 comments
Does anything hit the spot like pulled pork tacos in the summer? The pork is marinated for at least 1 hour or overnight if you’ve got the time. The citrus, garlic, and spices come together to make the pork smoky, juicy, and bright all at once. This salsa with It refreshing & creamy with a kick Trust me - use the pickled red onions if you can.
If you're feeling extra energized and you can swing homemade tortillas, do it. Once I started making homemade tortillas, I never looked back. I linked the recipe for sourdough tortillas I used below)
This recipe can feed a crowd or be made as meal prep for the week.
Enjoy!
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (1 cup) chicken bone broth
- (4 cups) pineapple
- (1 cup) pickled red onion (or fresh), chopped
- (2) jalapeños
- (1) avocado
- (1) lime, zested and juiced
- (1/3 cup) cilantro
- tortillas
- shredded cabbage
Directions
Pork Ingredients:
- 3-4lb Pork Shoulder Butt Roast
- 1 tbsp olive oil
- 1 tbsp sea salt
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 limes, zested & juiced
- 1 orange, zested & juiced
- 4 garlic cloves, minced
Salsa Ingredients:
- 4 cups, diced pineapple
- 2 jalapeños, diced
- 1 cup pickled red onions, diced (can also use fresh)
- 1 medium avocado, diced
- 1 lime, zested & juiced
- 1/4 cup cilantro leaves, chopped
- salt
To Serve:
- Tortillas ( I used homemade sourdough tortillas)
- Shredded Cabbage
- Lime wedges
Directions:
- Marinate the Pork. Combine the olive oil, salt, smoked paprika, cumin, lime zest & juice, orange zest & juice, garlic in a bowl. Run all over the pork. Let marinate for 1 hour minimum or overnight in the fridge.
- Cook the Pork (crock pot or dutch oven)
Crock Pot: Add a little bit of lard or tallow to a preheated skillet. Sear all sides of pork. Remove pork and place into crock pot. Deglaze pan with 1 cup of chicken broth. Pour pan into the crock pot. Cook on Low for 8-10 hours or Low for 5-6 or. until falling apart.
Dutch Oven: Preheat Oven to 300°F. Meanwhile, Heat the dutch oven on medium heat. Add a little bit of lard or tallow. Sear the pork shoulder on all sides. Remove the pork and set to the side. Deglaze the dutch oven with chicken broth. Add the pork back in. Cover and cook for 3-4 hours or until falling apart. - Make the salsa
- Remove the pork from the pot and put into a bowl. Reserve some of the juices. Shred the pork
- Serve on warm tortillas with the salsa and some shredded cabbage. Enjoy!
