Fiesta Pineapple Pork Tacos

Spicy and sweet pulled pork on a bed of herbed rice and beans - even the kids absolutely love this different take on taco night and so much flavor with so little work - I love it too!




3 to 3 ½ pound bone in pork shoulder roast 4 tablespoons olive oil 1 teaspoon salt 1¾ teaspoon pepper 10 oz jar of pineapple jam or preserves ⅓ cup + 2 tablespoons lime juice 1 package taco seasoning mix ( 1.25 oz ) 4.5 oz chopped green chiles ½ teaspoon cumin 2 cups white rice 3 cups water 1 - 10 oz can of black beans ⅓ cup chopped cilantro ½ cup chopped green onion 10 ½ oz package tortillas - fajita size 1 cup sour cream

Nutritional information

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Season roast all over with one teaspoon salt and one teaspoon pepper. Heat 2 tablespoons olive oil in dutch oven till hot. Quickly brown roast on all sides. Remove from heat. Combine in medium bowl: 12 oz jar of pineapple topping (reserving 1 tablespoon), ⅓ cup lime juice, 1 package of taco seasoning (reserving 2 teaspoons), ½ teaspoon pepper, ½ teaspoon cumin, and can of green chiles. Whisk to blend. Pour over roast. Place in 350 degree oven for 2 hours (recommended cook time 45 minutes per pound), turn roast every 30 minutes to baste. Cook rice according to package directions. When done, stir in can of rinsed and drained black beans. Combine in small bowl: 1 tablespoon reserved pineapple topping, 2 tablespoons olive oil, 2 teaspoons reserved taco seasoning, ¼ teaspoon pepper, 2 tablespoons lime juice. Whisk to blend. Toss with prepared rice and beans. When roast is done remove from oven. Let stand 10 minutes. Turn off oven and place tortillas on racks to warm. Remove meat from bone with fork and shred into pieces. Place beans with rice onto serving platter. Top with shredded pork. Ladle pan drippings over meat. Sprinkle with cilantro and green onion. Serve with warm tortillas to make tacos. Pass sour cream.