Of Pots and Pens: Spicy pork and pineapple tacos

Photo by Rebecca LeFever and Of Pots and Pens

When I was a freshman in high school I went with a girlfriend and her parents to Disney World. While dining, I believe in Epcot, we stopped at a Mexican-themed restaurant where I ordered pork tacos that came with an amazing red onion and pineapple topping.

I’ve dreamed of it since then.

With the leftover pork from this weekend, I picked up a package of soft tortilla shells and a can of crushed pineapple to make the dish I remember so well. And I’ll admit, it’s no Disney World dish, but it’s pretty darn good.

Recipe for spicy pork tacos

  • 1 pound of shredded pork
  • 2 tablespoons barbecue sauce
  • 1/4 cup pineapple juice
  • 1 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • several drops of Tabasco
  • 1/2 teaspoon garlic powder
  • 1/2 red onion, diced
  • 2 tablespoons crushed pineapple
  • 1 tablespoon cilantro
  • soft tortilla shells
  • shredded cheese, optional

Toss the shredded pork with some olive oil into a skillet. Add the barbecue sauce, pineapple juice, red pepper flakes, tomato paste, chicken stock, Tabasco and garlic powder. Let it cook to a simmer until it’s all well mixed together.

Toss the red onion, pineapple and cilantro.

Lay out a tortilla shell, add your portion of pork and top with the onion/pineapple mixture. If you desire, sprinkle shredded mozzarella cheese on top.

Want to see more photos and recipes? Visit Of Pots and Pens.

Rebecca Hanlon

Rebecca Hanlon is the health reporter with a religion sub beat at the York Daily Record/Sunday News. Follow her on Twitter @mrsbeccahanlon or on Facebook at facebook.com/byrebeccahanlon.

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