- For the pork:
- 1 (4-pound) pork shoulder
- 2 tablespoons olive oil (we used extra-virgin olive oil)
- 3 tablespoons paprika (we used smoked paprika)
- 1 tablespoon ground cayenne
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste (we didn’t know what amount to go with so we used 1 tablespoon each of table salt and freshly ground black pepper)
- ¾ cup chicken stock
- ¾ cup pineapple juice
- Warmed corn tortilla taco shells for serving
- Hot sauce for serving (we used Taco Bell’s Fire Sauce)
- For the salsa:
- 1 ½ cups finely chopped pineapple
- 1 small white onion, finely chopped
- 2 serranos, finely chopped
- 2 garlic cloves, minced
- 1 medium tomato, finely chopped
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste (we used kosher salt)
- Trim any excess fat off the pork before cutting it into big 2- to 3-inch cubes.
- Place the cubed pork in a large mixing bowl. Pour the olive oil into the bowl as well as adding in the paprika, cayenne, garlic powder, onion powder, salt and pepper. Toss to ensure that the cubed pork is evenly coated in the oil and spices.
- Take a stockpot out (we used a Dutch oven) and set the heat to medium on the stovetop. Once it’s hot, add the pork into the stockpot, searing on all sides until it looks nicely browned (we seared our pork in 3 separate batches so all of the pork could have a chance at getting a good sear).
- Pour the chicken stock and pineapple juice in, stirring to mix afterwards. Put the lid on the stockpot and cook on low so it can simmer for 4 hours or until the pork is easily pulled apart. Drain any excess liquid and shed the pork using two forks.
- Make the salsa simply by taking a large bowl and adding all the salsa ingredients into it, stirring to combine.
- Place the shredded pork in the warmed tortillas and top with scoops of the salsa and some dashes of the hot sauce.
We fell in love with this dish. The pork was nice and tender and had so much flavor. The only problem we had with it really was that it was a little salty so next time we fix this (and there’s definitely going to be a next time) we’ll try adding just 2 teaspoons of salt. The pineapple salsa, that was addictive ! You definitely get the heat in this but despite the spiciness you can still get a nice sweetness from the pineapple and it just becomes this sweet and spicy combo that you want to put on as many things as possible ! The taco’s great with or without the hot sauce but if you choose to use it then you’ll get that much more flavor and a little bit more heat.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Taco Bell or Chile Pepper magazine.
Take care everybody !