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Slow-Roasted Pork Shoulder Tacos with Pineapple Salsa
When life gets busy, it can be difficult to whip up meals that are both affordable and delicious. Enter these slow-roasted pork shoulder tacos with pineapple salsa — a dish that’s as easy on your schedule as it is on your wallet. Whether you’re feeding a family or hosting friends, this recipe delivers big flavor with minimal effort, making it a true weeknight hero.
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Why You’ll Love It
- Ready in 20 minutes!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 3 lbs pork shoulder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup chicken broth
- 1 fresh pineapple, diced
- 1 red onion, diced
- 1 jalapeño, finely chopped (optional)
- Fresh cilantro for garnish
- Tortillas for serving
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Step-by-Step Instructions
- Preheat your oven to 300°F (150°C).
- In a small bowl, mix cumin, paprika, garlic powder, salt, and pepper. Rub this spice mixture all over the pork shoulder.
- Place the pork shoulder in a roasting pan and pour the chicken broth around it.
- Cover the pan tightly with foil and roast for around 6 hours, or until the pork is tender and easily shreds with a fork.
- While the pork is roasting, prepare the pineapple salsa by combining diced pineapple, red onion, jalapeño (if using), and chopped cilantro in a bowl. Stir and set aside.
- Once the pork is done, remove it from the oven and let it rest for 15 minutes before shredding.
- Serve the pulled pork in warm tortillas topped with pineapple salsa.
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- Cooking can be quick and affordable without sacrificing flavor.
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