Slow Cooker Pork Tacos with Pineapple Mint Salsa
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Slow Cooker Pork Tacos with Pineapple Mint Salsa
Description
This recipe assembles tortillas filled with tender shredded pork prepared in a slow cooker, allowing the meat to become soft and flavorful. The cooked pork is briefly broiled to add a browning crispness before serving, enhancing texture and flavor complexity.
The pineapple mint salsa blends fresh, diced pineapple with finely minced shallot and mint, brightened by fresh lime juice and optionally spiced with jalapeño. This fresh salsa provides a sweet, herbal, and slightly acidic counterpoint to the savory pork and crunchy purple cabbage. Heating the tortillas with a light spray of cooking oil helps create a slight char and flexible texture for easy assembly.
These tacos combine layers of texture and flavor, suitable for casual meals where fresh and cooked elements come together on the plate. The assembled tacos are served immediately to maintain the crispness of the cabbage and freshness of the salsa.
Ingredients
For The Tacos:
- 3 cups pork Follow Recipe HERE, shredded, slow cooked
- 8 corn tortillas small
- 1 cup purple cabbage shredded
- red salsa
- pineapple see below, in salsa
- mint see below, in salsa
For The Pineapple Mint Salsa:
- 2 cups pineapple diced, fresh cut
- 1/2 shallot finely minced
- 2 tablespoons mint minced, fresh
- lime juice of half a lime
- 1 jalapeño finely minced (optional)
Instructions
- After pork is cooked, place enough for tacos on a foil lined baking sheet and place under the broiler for about 5 minutes, until starting to get brown and crispy. Watch carefully to avoid burning.
- Place all ingredients for pineapple mint salsa in a bowl and stir to combine.
- Heat tortillas by spraying both sides with cooking spray and warming over medium heat in a skillet until starting to brown.
- Assemble tacos by placing shredded cabbage in the bottom of the tortilla shell, topping with some pork and topping that with some pineapple mint salsa and red salsa. Serve right away.