Name: SoCal Pulled Pork & Pineapple Salsa Tacos
Prep time: 3 h 30 min
Total time: 3 h 30 min
Yield: 1 serving
Ingredients: 8 oz pork shoulder (boneless, skinless); 1 tsp kosher salt; 1/2 tsp ground black pepper; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/2 tsp dried oregano; 1/2 tsp chili powder; 1/2 cup orange juice; 1/4 cup low-sodium chicken broth; 1 clove garlic, minced; 1 tbsp olive oil; 2 small corn tortillas; 1/2 cup diced fresh pineapple; 2 tbsp finely diced red onion; 1/2 small jalapeño, seeded and minced; 2 tbsp chopped fresh cilantro; Juice of 1/2 lime; 1/4 cup pickled red onions; 1/2 cup canned black beans, drained and rinsed; 1/4 tsp ground cumin (for beans); 1/4 tsp garlic powder (for beans); Salt and pepper to taste

SoCal Pulled Pork & Pineapple Salsa Tacos

miradu

These SoCal-inspired Pulled Pork & Pineapple Salsa Tacos capture the vibrant flavors and sunshine of California’s taco scene. The pork shoulder is slow-cooked until fall-apart tender, infused with citrus, spices, and a hint of smokiness, then piled onto charred corn tortillas. The fresh pineapple salsa brings a sweet, tangy crunch and a pop of color, balancing the savory pork. Paired with pickled red onions and warm spiced black beans, this taco plate is a weekend-worthy project that delivers a deliciously balanced, Instagram-ready meal.

Ingredients

Instructions

In a small bowl, mix together salt, black pepper, smoked paprika, cumin, coriander, oregano, and chili powder.
Pat the pork shoulder dry and rub all over with the spice blend.
Heat olive oil in a small Dutch oven or heavy pot over medium-high. Sear the pork shoulder on all sides until golden brown, about 4 minutes per side.
Add orange juice, chicken broth, and minced garlic to the pot. Bring to a simmer, cover, and reduce heat to low.
Slow-cook the pork for 3-3.5 hours, turning once or twice, until the meat is very tender and shreds easily with a fork.
Remove pork to a bowl and shred with two forks. Skim fat from the braising liquid, then return shredded pork to the pot with a few spoonfuls of the juices to keep moist. Keep warm.
For the pineapple salsa: In a bowl, combine diced pineapple, red onion, jalapeño, cilantro, and lime juice. Toss and season to taste.
Warm corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
For the black beans: In a small pan, heat black beans with cumin, garlic powder, salt, and pepper over medium heat until warmed through.
To assemble tacos: Pile shredded pork on warm tortillas, top generously with pineapple salsa, and add pickled red onions.
Serve with warm black beans on the side. Enjoy your SoCal taco experience!