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Pineapple Braised Pork

alt Taco Tuesday doesn't always have beef or chicken. Bust out this pineapple braised pork and you'll feel like you're on vacation every time you take a bite. ohsweetbasil.comdescription

Taco Tuesday doesn’t always have beef or chicken. Bust out this pineapple braised pork and you’ll feel like you’re on vacation every time you take a bite.

Which Cut of Pork is Best for Braising?

Braising is a slow cooking method is ideal for tenderizing less tender – and typically less expensive – cuts of meat.

Shreddy pork is a beautiful thing, and braising a pork shoulder is a really efficient way to get that tender, shreddable hunk of meat packed with flavor.

Pork Butt is another cut that is tender, juicy and shreddable.

Taco Tuesday doesn't always have beef or chicken. Bust out this pineapple braised pork and you'll feel like you're on vacation every time you take a bite.

Cade made the most drool worthy poblano braised beef a few months back and I’ve been craving it ever since.

Poblano peppers are big and dark which has always made me nervous. I don’t do spicy like Cade does. Cade will eat screaming hot peppers until his eyes water and beads of sweat appear on his nose. Sounds like torture to me. However, poblano peppers will not do that. In fact, you wont even know they’re there.

Taco Tuesday doesn't always have beef or chicken. Bust out this pineapple braised pork and you'll feel like you're on vacation every time you take a bite.

Poblano peppers can be called Pasilla peppers, but it’s really not correct. Our grocery stores labels them like that though so just in case your’s does too… And dried, yep that’s the ancho chile pepper. You know that name, right?

Taco Tuesday doesn't always have beef or chicken. Bust out this pineapple braised pork and you'll feel like you're on vacation every time you take a bite.

We use pineapple juice, oranges, and even extra peppers to pack in the flavor, but the best part? You just stuff the whole thing in the oven to cook for hours without doing a single thing. And even better, if you let it cool off it freezes like a dream as long as you press out all of the air or use a Food Saver.

Can You Freeze Braised or Pulled Pork?

I freeze it pulled and flattened in freezer quality Ziplocks.

That way I can break it off to use in single- or two- serving portions.

If it is fatty enough you shouldn’t need any other liquid- and IMO it’s better not to anyway, so you don’t influence the flavor too much.

Pineapple Braised Pork

Taco Tuesday doesn't always have beef or chicken. Bust out this pineapple braised pork and you'll feel like you're on vacation every time you take a bite.

Pineapple Braised Pork

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 servings
Taco Tuesday doesn't always have beef or chicken. Bust out this pineapple braised pork and you'll feel like you're on vacation every time you take a bite.

Ingredients

  • 2 tablespoons olive oil
  • 1 4 pound pork butt, bone in
  • 1½-2 Tablespoons Kosher Salt
  • 1-2 Teaspoons Pepper
  • Cups onions peeled and thinly sliced
  • 3 Poblanos seeded, thinly sliced (Pasilla Peppers or Poblanos)
  • 1 Red and Orange Bell Pepper thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons cumin
  • 1 Teaspoon Ground Coriander
  • 2 Cups pineapple Juice
  • 1 Cup Chicken Stock
  • 2 Oranges juiced and reserve the skins
  • 12 soft corn tortillas 6-inches
  • Toppings of choice lime, cilantro, cheese, etc

Instructions

  • Preheat oven to 325º
  • Place the pork on a cutting board and allow to sit and take the chill off for 20-30 minutes.
  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Season pork with Kosher salt and freshly ground black pepper on both sides.
  • Place in oil and brown on all sides, about 3-4 minutes per side.
  • Remove to a plate.
  • Add onions, poblanos and peppers to the dutch oven and cook until almost tender, about 5 minutes.
  • Add garlic, cumin and coriander and cook for another minute.
  • Return the roast to the Dutch oven, adding pineapple juice, chicken stock, orange juice and peels and bring to a simmer.
  • Cover and place in the oven to cook for 3½ hours or until fork tender.
  • Remove from the oven and allow to stand for 10 minutes.
  • Remove to a cutting board and shred using a fork.
  • Place the meat back in the dutch oven and toss with the peppers, onions and juices.
  • Heat a grill pan or cast-iron skillet over high heat.
  • Add corn tortillas, in batches, and cook until charred on both sides.
  • Remove to a plate and cover with towel to keep warm.
  • To serve, fill corn tortilla with shredded pork, peppers and onions.
  • Top with salsa, sliced jalapeno, queso fresco cheese and cilantro, or whatever toppings you prefer.
  • Serve with lime wedges.
Nutrition Facts
Pineapple Braised Pork
Amount Per Serving (1 g)
Calories 255 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 6g
Cholesterol 14mg5%
Sodium 1683mg73%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 14g16%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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2 comments

  • So good! Thanks for sharing!

    • Reply
    • Hope you enjoy it!!

      • Reply

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