Black Rum-Spiced Pulled Pork Tacos with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked pulled pork simmered in black rum and warm spices, served in soft tortillas with bright pineapple salsa for a perfect balance of smoky and sweet. This Mexican-inspired pork recipe, ready in about 500 minutes, pairs black rum, onion, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a slow cooker, combine 3 lbs pork shoulder chunks, 1/2 cup black rum, 1 large chopped onion, 5 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp ground allspice, 1 tbsp chili powder, 2 tsp salt, and 1 tsp black pepper. Stir to coat the pork evenly.
  2. Step 2: Cook on low for 8 hours or on high for 4-5 hours until pork is very tender and pulls apart easily.
  3. Step 3: While pork cooks, prepare pineapple salsa by mixing 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice in a bowl. Refrigerate until serving.
  4. Step 4: When pork is done, shred it with two forks in the slow cooker and stir to combine with cooking juices.
  5. Step 5: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side.
  6. Step 6: Serve shredded pork in tortillas topped with pineapple salsa for a vibrant, spiced taco experience.

Frequently asked questions

How long does Black Rum-Spiced Pulled Pork Tacos with Pineapple Salsa take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black Rum-Spiced Pulled Pork Tacos with Pineapple Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black rum from drying out.

Can I substitute ingredients in Black Rum-Spiced Pulled Pork Tacos with Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black Rum-Spiced Pulled Pork Tacos with Pineapple Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Black Rum-Spiced Pulled Pork Tacos with Pineapple Salsa?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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