Pineapple Pork Tacos
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You know how they say that a stomach is a way to a man’s heart? In my case, tacos would definitely be a good way to try and go after my heart. From bang bang shrimp tacos to turkey tacos and cranberry salsa to pineapple pork tacos, I just can’t get enough.
These tacos are served a lot in our house. I skip the regular tortillas and use a jicama shell to keep with my paleo preferences a lot but I also indulge from time to time in a delicious flour or corn tortilla too. I oringally discovered the salsa at Whole Foods where you can buy something similar pre-made. But, I started making my own because it was less expensive and I could have it almost anytime! Plus, then I have a little more control over the ingredients so I can add or change things as I go along.
Ingredients for Pineapple Pork Tacos:
1 2lb pork tenderloin
3 Tbsp sea salt
2 Tbsp pineapple juice
Salsa:
1/2 cup fresh mango, chopped
1 cup fresh pineapple, chopped
1 jalapeno, minced {seed jalapeno before mincing for milder salsa}
1/4 cup red onion, diced
1 1/2 Tbsp lime juice
1 1/2 Tbsp pineapple juice
1/2 Tbsp chopped cilantro
Optional:
tortillas or jicama slices
sliced avocado
Let’s Make It:
1) Pour pineapple juice into the crockpot. Sprinkle sea salt all over pork. Add to crockpot and cook for 5-6 hours on low. Shred pork.
2) In a medium bowl, combine salsa ingredients together. Stir to combine and refrigerate for at least 30 minutes.
3) Add pork to tortilla or jicame shell and top with prepared salsa. Serve with sliced avocado.
Since the rest of my family doesn’t eat paleo, I love finding option that I can easily adapt to make paleo for me but that still taste delicious for them. These tacos are definitely one of these and I get requests for them all the time.
What are some of your favorite foods? Do you make a lot of tacos in your house?
- 1 2lb pork tenderloin
- 3 Tbsp sea salt
- 2 Tbsp pineapple juice
- 1/2 cup fresh mango, chopped
- 1 cup fresh pineapple, chopped
- 1 jalapeno, minced {seed jalapeno before mincing for milder salsa}
- 1/4 cup red onion, diced
- 1 1/2 Tbsp lime juice
- 1 1/2 Tbsp pineapple juice
- 1/2 Tbsp chopped cilantro
- tortillas or jicama slices
- sliced avocado
- Pour pineapple juice into the crockpot. Sprinkle sea salt all over pork. Add to crockpot and cook for 5-6 hours on low. Shred pork.
- In a medium bowl, combine salsa ingredients together. Stir to combine and refrigerate for at least 30 minutes.
- Add pork to tortilla or jicame shell and top with prepared salsa. Serve with sliced avocado.
