Black Rum-Spiced Pulled Pork Tacos with Pineapple Salsa
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 ready in about 500 minutes blends black rum, large onion, chopped, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 3 lbs pork shoulder, trimmed and cut into chunks
- 1/2 cup black rum
- 1 large onion, chopped
- 5 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp ground allspice
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp black pepper
- 1 cup pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 12 small corn tortillas
Instructions
- 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.
- Step 2: Cook on low for 8 hours or on high for 4-5 hours until pork is very tender and pulls apart easily.
- 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.
- Step 4: When pork is done, shred it with two forks in the slow cooker and stir to combine with cooking juices.
- Step 5: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side.
- Step 6: Serve shredded pork in tortillas topped with pineapple salsa for a vibrant, spiced taco experience.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Black Rum-Spiced Pulled Pork Tacos with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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.
