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Pork Tacos with Pineapple Salsa

Pork Tacos with Pineapple Salsa

Tender pulled pork in a bourbon barbecue sauce in soft tortillas with a pineapple salsa, avocado and a cilantro crema.
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Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 310 kcal

Ingredients
  

For The Pulled Pork:

  • 2 onions, cut in half inch slices
  • 3 pounds boneless pork butt
  • ½ tsp. cayenne pepper and kosher salt
  • 1 tsp. black pepper, garlic powder, and cumin powder
  • 2 tsp. each chili powder and paprika
  • 6 cloves garlic, peeled
  • 1 cup chicken stock
  • ¼ cup dark brown sugar

For the Bourbon Barbecue Sauce:

  • 2 tbsp. unsalted butter
  • 1 cup minced onions
  • 2 tbsp. chopped garlic
  • ¼ cup bourbon
  • 2 tbsp. honey
  • 2 tbsp. Worcestershire sauce
  • ¾ cup ketchup
  • 1 tsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • ½ tsp. black pepper

For the Pineapple Salsa:

  • 1½ cups diced pineapple
  • ½ cup diced red bell pepper
  • ¼ cup minced red onions
  • ¼ cup minced cilantro
  • ¼ cup minced jalapenos
  • 2 tbsp. lime juice

For the Cilantro Crema:

  • ½ cup each mayonnaise and sour cream
  • ¼ cup minced cilantro leaves
  • 1 sliced scallion
  • 2 tbsp. each lime juice and lime zest
  • ½ tsp. chili powder
  • 2 cloves minced garlic

To assemble the tacos:

  • 8 small flour tortillas

Instructions
 

  • Begin by making the Pulled Pork: Preheat the oven to 300 degrees.
  • At the bottom of a large Dutch oven, place the onions. Mix all the spices together and rub them all over the pork. Place the pork butt on top of the onions, fat side up. Add the chicken stock to the bottom of the pot.
  • Bake, tightly covered, for five hours. When the pork is done, shred it with two forks and stir in the sugar. You'll only need about a quarter of the pork for this recipe. Freeze the rest for other meals.
  • While the pork cooks, make the barbecue sauce, cilantro crema and the pineapple salsa.
  • For the Bourbon Barbecue Sauce: Melt the butter in a three quart saucepan, and cook the onion and garlic until softened. Then, add the rest of the ingredients, and simmer uncovered for 20 minutes. Stir this into the pork you're using for the tacos.
  • For the Pineapple Salsa: Simply combine all the ingredients in a bowl.
  • For the Cilantro Crema: Mix the ingredients together in a small bowl.
  • To Assemble the tacos: In a cast iron skillet, on medium heat, toast up each tortilla on both sides. Fill the tortillas with some pork, some salsa and some crema.

Nutrition

Calories: 310kcal
Keyword pork
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