I love making tacos but for the Super Bowl I wanted to step it up a notch.  These tacos are out of this world delicious!  Plus they are really easy to make ahead of time and you can have all the ingredients laid out and ready to go by the time kick off starts.  Guests can help themselves and you can sit back, eat and watch the game!

~Sarah

Ingredients:

For pork:

  • 1 1/2 lbs pork (pork tenderloin or a pork shoulder or roast will work well)
  • 2 cups pineapple juice (make sure to check the label - it should say 100% pineapple only!)
  • 1 small red onion, diced
  • 1 tbsp cayenne pepper
  • 1 tsp paprika
  • 1 cup low sodium organic chicken broth
  • 1 1/2 tsp sea salt

For salsa:

  • 1 1/2 cups fresh pineapple, diced or crushed
  • 1/2 cup red onion, minced
  • 1/4 cup cilantro, finely chopped
  • 2-3 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp fresh black pepper

For the tacos:

Preparation:

  1.  Place the pork in your crock pot and heat on high for about 5-6 hours.  Make sure to follow the cooking directions as stated in your crock pots owner’s manual for specific cooking times.  Your pork should be tender and should easily fall apart when shredded with a fork.
  2. In large bowl combine broth, pineapple juice, onion, chili powder, cayenne, paprika and cooked pork.  Cover and marinate at least 6 hours - overnight is best.

    Pork in marinade

  3. Heat a large skillet on medium high heat and add pork mixture.  Cook for about 10-15 minutes or until most of the extra liquid is gone.
  4. Remove from heat and set aside.
  5. In a large bowl combine all the ingredients for the salsa and mix together until throughly combined.
  6. Remove the skin from the avocado and cut into thin slices.
  7. Layer a tortilla shell with 2 avocado slices, some pork and top with salsa, cilantro, tomato and a squirt of lime.  Repeat as needed and ENJOY!

Nutritional Info:

Makes 12 servings.

Serving size 1 taco.

Nutrients per serving:  Calories: 227.5, Cal. from Fat: 57.5, Total Fat: 6g, Sat. Fat: .5g, Carbs: 34g, Fiber: 7g, Sugars: 6.5g, Protein: 5g, Sodium: 202.5mg, Chol: 13mg

Notes:

The pork and salsa can both be stored in airtight containers in the fridge for up to 3 days.

Don’t stop at making tacos with this fabulous pork.  You can use the pork filling to make nachos, quesadillas or even pizza!

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10 Comments

 
  1. Sabrina says:

    LOVE this recipe! can’t wait to try it!

    • Sarah says:

      It’s actually pretty easy to throw together and the pork mixture can be used in so many other ways. I used it for quesdillas, nachos and on pizza. I love recipes that can be multi-purposefully! :)

      ~Sarah

  2. Elizabeth says:

    This is the kind of clean eating recipe I can do. I have been trying some from Clean eating magazine and they have been bland and tasteless. This looks wonderful! Thanks for sharing.

    • Sarah says:

      Thanks Elizabeth!

      The tacos were definitely a hit in my house! They are most certainly not lacking in flavor. My husband who is a hot and spicy lover didn’t think he would like the added ‘sweet’ flavor that the pineapple brings but he loved them! I hope you enjoy too!

      ~Sarah

  3. Aimee says:

    These are so easy to make and so good! They are the best tacos and they are healthy!!!!! We have had them twice in the last month! I am a huge FAN!

    • Sarah says:

      Hi Aimee,

      My family loves these tacos too! We use them for nachos, quesadillas and pizza! I love recipes that make a variety of meals!

      ~Sarah

  4. Patti Tappel says:

    When do I add the chicken broth?

    • Sarah says:

      Hi Patti,

      Sorry about that! Thanks for helping us find that mistake. The broth is added with the other pork ingredients when you marinate the pork.

      ~Sarah

  5. Patti Tappel says:

    WOW I made these last night and LOVED them. Before this I was in love with a good taco el pastor, but these are even better. Thanks for sharing!

 
 

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