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Prepare the Pork Shoulder

Prepare the Salsa

  • Pineapple, small dice 4 cups
  • Pickled jalapenos, minced 0.5 cup
  • Chopped cilantro 0.25 cup
  • Lime, juiced 1 each
  • Olive oil 1 Tbsp

Finish the Tacos

  • Corn tortillas 30 each
  • Monterey Jack cheese, shredded 2 cups
  • Radishes, sliced, as needed
  • Limes, cut into wedges, for garnish
  1. Prepare the Pork Shoulder

    • Combine pork with mojo marinade, Knorr Intense Flavors and chipotle. Marinate for at least 4 hours, or overnight.
    • Remove the pork from the marinade and pat dry. Season the pork liberally with salt and pepper. Sear in oil on all sides until browned. Set aside. Add the onion to the pot and sauté. Add the marinade to the pot and deglaze. Return the pork to the pot, cover and slow braise in a 120 C oven or pressure cook for about 1 hour.
    • When the pork is fork tender, allow to cool and shred.
  2. Prepare the Salsa

    • Combine all ingredients and refrigerate until needed.
  3. Finish the Tacos

    • Grill or griddle the corn tortillas.
    • For each portion, serve 3 tacos filled with shredded pork and pineapple salsa. Garnish with sliced radishes, Monterey Jack cheese, and lime wedges.