Everyday is taco day in my house. But how about a little sweet and spicy kick? Tex Mex meets Hawaiian and this is the end result. The slow cooker does most of the work, you get all the credit. Can’t beat that!
4 pounds pork shoulder
1 cup barbecue sauce
1/2 cup brown sugar
6 tablespoons fresh lime juice (3 limes)
1 teaspoon cayenne pepper
2 tablespoons chili powder
2 tablespoons garlic powder
1 can (20 ounces) pineapple chunks or fresh if available
1 small white or red onion, diced
1 jalapeno pepper, seeded and finely diced
2 tomatoes, diced
1 cup cilantro, chopped
1/2 teaspoon crushed red peppers (optional)
1 cup shredded red cabbage
20 small corn tortillas
In a 6 quart slow cooker add pork shoulder.
In a large bowl, add barbecue sauce, brown sugar, lime juice (reserve 1 tablespoon for the pineapple pico de gallo), cayenne pepper, chili powder and garlic powder. Mix together to form a paste and spread evenly over pork shoulder.
Cook on low for 8 to 9 hours; or you can cook on high for 5 to 6 hours. Shred when done cooking.
When your pork is ready, assemble the pineapple pico de gallo.
Slice the pineapple chunks into smaller pieces and place in large bowl. Add the diced onions, jalapeno pepper, tomatoes, cilantro and reserved 1 tablespoon of lime juice. If you can handle the extra heat, add the crushed red peppers to the bowl.
Top your tortillas with pulled pork, pineapple pico de gallo and shredded cabbage.
Garnish with lime wedges.
You can also change this recipe into pulled pork sliders by substituting Hawaiian bread rolls for the corn tortillas.
Taco Tuesday? It’s taco any day in my house. And when I have all the ingredients in my refrigerator, then I like to go all out and make it taco fiesta night. I like using warmed flour tortillas, but my son likes the corn tortillas. So I always have both types on hand. This recipe makes enough for 12 well packed tacos. Which tortilla type do you like to use to make your tacos?
3 chicken breasts
1 cup your favorite salsa
1/2 cup water
1/2 red or white onion, diced
1 cup cilantro, diced
2-3 Roma tomatoes, diced
1 jalapeno, seeded and finely diced
1 cup shredded red cabbage
1 cup shredded Romaine lettuce
1 cup shredded Mexican blend cheese
Mexican Crema to garnish (you can substitute with sour cream)
Cotija cheese to garnish
12 flour or corn fajita sized (or smaller) tortillas
In a covered skillet or pot, add chicken breasts, salsa and water. Turn heat on high until liquid begins to boil. Reduce heat to low and simmer for 45-50 minutes, or until chicken breasts become tender and shred easily. Shred chicken using two forks and set aside in a bowl.
In another bowl, make a pico de gallo, by adding diced onions, cilantro, tomatoes and jalapenos. Then squeeze half of a lime into the pico de gallo and mix well.
Add shredded cabbage and lettuce together in yet another bowl.
Place Mexican blend cheese in a final bowl.
Warm up tortillas. For the flour ones, I just wrap in damp paper towels and microwave for 30-45 seconds. For the corn tortillas, I heat up over my stove gas burners about 10 seconds per side and flip a few rotations until they bubble up a little and get char marks.
Build your tacos. Lay down the tortilla. Add shredded chicken. Then add pico de gallo. Then some cabbage and lettuce mix. Then the Mexican blend cheese. Then drizzle some crema. And finally grate some Cotija cheese over the entire taco. Serve with refried beans and Mexican rice. Muy delicioso!