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Jerk Pineapple Pulled Pork Tacos

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This recipe uses the pulled pork from our Jamaican Jerk Pineapple Crock Pot Pulled Pork Recipe. Sweet and spicy pulled pork nestled in warm tortillas, topped with fresh pineapple cilantro salsa and finished with a Thai Hot Pepper sour cream drizzle. 

Jerk Pineapple Pulled Pork Tacos

Ingredients For Pulled Pork:

Pork Boneless Shoulder 2 lbs
Salt
Jamaican Jerk Seasoning
Wozz! Jamaican Jerk Pineapple Chutney
Splash of fresh Orange Juice
Oil

Ingredients for Pineapple Cilantro Salsa:

Fresh Pineapple diced
Fresh Cilantro chopped
1/4 Red Onion diced
1/3 cup black beans drained
Fresh Lime Slices

Ingredients for Sweet Spicy Sour Cream Drizzle:
3/4 Cup Sour Cream
2 Tbs Wozz! Thai Hot Pepper Spread

To Make Jamaican Jerk Pineapple Pulled Pork:

Pat dry pork shoulder and season well with salt and jerk seasoning.

In a large skillet on medium high heat, add oil, sear pork roast on each side until nice and browned. Remove and place in crock pot on high heat.  Add a small splash of orange juice or juice of 1 fresh orange to skillet and deglaze pan, add juices to crockpot ( will only be a couple tablespoons).  Top with 1 jar of Wozz! Jamaican Jerk Pineapple Chutney.  Place lid on crock pot and cook on high for 3 hours, basting occasionally and turning over pork occasionally.  

When pork is finished it should easily shred apart.  Shred apart and leave in crock pot juices.

To Make Pineapple Cilantro Salsa:

Dice up a few pieces of fresh pineapple, add chopped cilantro, black beans, red onion and squeeze of 1/2 fresh lime.

To Make Sweet Spicy Sour Cream Drizzle:

Stir sour cream with Wozz! Thai Hot Pepper.    

Arrange your tacos:

Warm Tortillas in a cast iron skillet on medium high heat, turn once.  Remove from heat once slightly browned.

Top tortillas with pulled pork, black beans, pineapple cilantro salsa and sour cream drizzle. 

Serve with fresh lime wedges.

 

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