Sweet pineapple and crunchy radishes go perfectly with tender, slow-cooked pork loin in these mouth-watering tacos.
Spicy Shredded Pork Tacos with Pineapple Salsa
Total Time: 4 hrs. 30 min.
Prep Time: 10 min.
Cooking Time: 4 hours
Yield: 4 servings, 2 tacos each
1 lb. raw pork loin, boneless, visible fat removed, cut into 4 large pieces
1 (7-oz.) can sliced jalapeños (optional)
1½ cups tomatillo salsa (or salsa verde)
½ cup finely cubed fresh pineapple
2 medium shallots, finely chopped
2 Tbsp. fresh lime juice
¼ tsp. ground cumin
8 corn tortillas (or 6-inch whole wheat tortillas), warm
½ cup thinly sliced radishes
1. 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.
2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
3. Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.
4. Top each tortilla evenly with pork, salsa, and radishes.
Nutrition Facts (per Serving):
Fat: 7 g
Carbohydrates: 31 g (Fiber: 5 g; Sugars: 4 g)
Protein: 25 g