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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.
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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.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Every Man's Favorite Easy Day Recipes
Keyword: pineapple, pork, tacos
Servings: 8 servings
Author: Sweet Basil

Ingredients

  • 2 Tablespoons Olive Oil
  • 4 Pound Pork Butt, Bone In
  • 1½-2 Tablespoons Kosher Salt
  • 1-2 teaspoons Pepper
  • 1½ Cups Onions peeled and thinly sliced
  • 3 Poblano Peppers 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
US Customary - Metric

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.
    2 Tablespoons Olive Oil
  • Season pork with Kosher salt and freshly ground black pepper on both sides.
    4 Pound Pork Butt, Bone In, 1½-2 Tablespoons Kosher Salt, 1-2 teaspoons Pepper
  • 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.
    1½ Cups Onions, 3 Poblano Peppers, 1 Red and Orange Bell Pepper
  • Add garlic, cumin and coriander and cook for another minute.
    3 Cloves Garlic, 2 Tablespoons Cumin, 1 teaspoon Ground Coriander
  • Return the roast to the Dutch oven, adding pineapple juice, chicken stock, orange juice and peels and bring to a simmer.
    2 Cups Pineapple Juice, 1 Cup Chicken Stock, 2 Oranges
  • 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.
    12 Soft Corn Tortillas
  • Top with salsa, sliced jalapeno, queso fresco cheese and cilantro, or whatever toppings you prefer.
    Toppings of Choice
  • Serve with lime wedges.

Notes

braised pork will keep for up to 2 weeks in the refrigerator

Nutrition

Serving: 1g | Calories: 561kcal | Carbohydrates: 39g | Protein: 47g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1609mg | Potassium: 1156mg | Fiber: 5g | Sugar: 12g | Vitamin A: 730IU | Vitamin C: 79mg | Calcium: 110mg | Iron: 5mg