On March 9, 2015, Chef David Suarez and Brée Theriaut came by to make some extremely tasty Pork Tacos with Pineapple-jalapeño Salsa with us. We wanted to share the recipe! Here it is:
Pork Tacos with Pineapple-jalapeño Salsa
8 Corn Tortillas
1 lb Pork Shoulder
¼ cup lime juice
2 tbsp garlic
Salt & Pepper
Trim the fat from the pork shoulder and slice into ¼” thick pieces. Put the pork in a bowl with lime juice, garlic and season with salt and pepper. Place in refrigerator for 10 to 60 minutes.
Remove pork from the refrigerator and place sauté pan on stove over medium heat. Grill the pork for approximately 4 minutes on one side and the 2 to 3 minutes on the second side, until cooked through. Remove pork from grill and place on cutting board. Cut into ¼” thick strips.
Heat up the corn tortillas on a dry pan until they are soft and pliable. Add pork and salsa to tortillas.
½ Red onion
1 small Jalapeño
2 tbsp lime juice
¼ cup orange juice
1 bunch cilantro
Dice pineapple to ¼” inch pieces. Finely chop the onion. Remove seeds from the jalapeño and finely chop. Mix the onions, jalapeños and
pineapple in a bowl. Add lime juice, orange juice and season with salt. Rinse and chop cilantro just before serving and mix into salsa.