Crunchy Spicy Shredded Pork Tacos with Pineapple Salsa
Sweet pineapple and crunchy radishes go perfectly with tender, slow-cooked pork loin in these mouth-watering tacos.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 4 servings, 2 tacos each
Portion Fix containers:
1 lb . raw pork loin , boneless, visible fat removed, cut into 4 large pieces
1 (7-oz.) can sliced jalapeños (optional)
1½ cups tomatillo salsa (or salsa verde)
½ cup finely cubed fresh pineapple
2 medium shallots , finely chopped
2 Tbsp . fresh lime juice
¼ tsp . ground cumin
8 corn tortillas (or 6-inch whole wheat tortillas), warm
½ cup thinly sliced radishes
Place pork loin, jalapenos, and tomatillo salsa in a slow cooker. Cook on high for 3 to 4 hours, or until pork is no longer pink and shreds easily.
Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
Combine pineapple, shallots, lime juice, and cumin; mix well. Set aside.
Top each tortilla evenly with pork, salsa, and radishes.
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