Last summer my mom and I made the trek to the Twin Butte Store, infamously known for their Mexican food, we headed down the cowboy trail right as a raging forest fire had started in Waterton National Park. By the time we made it to the store, the day felt ominous, the heat and smoke blowing from the nearby forest fire was all consuming outside, but inside we were treated to a delicious lunch of tacos and enchiladas.
The pineapple and pulled pork taco’s I had definitely made an impression and I vowed to recreate them at some point. So it feels suiting that for Mother’s Day weekend, I would share this recipe with you. The biggest trick with this taco to offset the sweetness of the pineapple and pulled pork is to have a crisp slaw with a tangy bite just from using lemon juice, I wouldn’t add any dressing to it as there is more than enough sauce from your pulled pork to balance things out. Also a crumbled feta or chipotle salsa on top are a great add to balance the flavour profiles.
Pineapple Pulled Pork Taco's
A pulled pork that can be served in tacos or on a bun with extra sauce! This recipe time is for a pork butt, shoulder or tenderloin approximately 3 lbs.
And all ingredients in a medium saucepan, bring to a boil and then simmer for 15 minutes. Can make ahead of time.
Either the night before or morning of making your pulled pork, add all the rub ingredients together and add to your pork, cover and let rest until ready to roast.
Add 2 tsp olive oil to a dutch oven or pan to high heat on stovetop. Brown the pork on all sides, drain off all fat.
Place pork in dutch oven and cover with sauce. Roast in oven at 300 degrees, periodically ladling sauce over top of pork for 2.5-3 hrs depending on size of roast or tenderloin.
Once the pork is falling off the fork when tested, bring it out of the oven and let it rest for 30 plus minutes.
In a large sauce pan, pull pork apart until it's completely shredded. Remove any fat as you go. Once shredded, add sauce and simmer until it is absorbed or cooked off.
Serve pork in corn tortillas with slaw, red peppers, green onions, goat or feta cheese, cilatro and drained pineapple chunks. Enjoy!