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Crunchy Spicy Shredded Pork Tacos with Pineapple Salsa
Sweet pineapple and crunchy radishes go perfectly with tender, slow-cooked pork loin in these mouth-watering tacos.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings, 2 tacos each
Calories 301 kcal
Author Openfit
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1
lb.
raw, lean, boneless pork loin
visible fat removed, cut into 4 large pieces
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1
(7-oz.) can
sliced jalapeños
optional
-
1½
cups
tomatillo salsa
or salsa verde
-
½
cup
finely cubed fresh pineapple
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2
medium
shallots
finely chopped
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2
Tbsp.
fresh lime juice
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¼
tsp.
ground cumin
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8
6-inch
corn tortillas
(or whole wheat tortillas), warm
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½
cup
thinly sliced radishes
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Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.
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Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
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Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.
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Top each tortilla evenly with pork, salsa, and radishes.
The Nutrition Facts box below provides estimated nutritional information for this recipe.