Chipotle Pulled Pork Tacos with Pineapple Salsa

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

Slow-cooked pork shoulder shredded with smoky chipotle, topped with sweet pineapple salsa, served in warm corn tortillas. This mexican ready in about 235 minutes pairs pork shoulder, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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.

★ 4.3 (11 ratings) Prep: 25 min Cook: 210 min Serves 4 Mexican cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F (165°C). Season pork shoulder with salt and pepper. Heat 2 tbsp vegetable oil in oven-safe pot over medium-high heat. Sear pork on all sides until browned, about 5 minutes per side.
  2. Step 2: Add 1 onion diced and 3 garlic cloves minced to pot. Cook for 2 minutes until fragrant. Stir in 2 chipotle peppers in adobo minced, 1 tbsp ground cumin, and 1 tbsp smoked paprika. Cook for 1 minute.
  3. Step 3: Pour in 1/4 cup apple cider vinegar and 1/2 cup chicken broth, scraping pot bottom. Bring to simmer.
  4. Step 4: Cover pot and transfer to oven. Braise for 3-3.5 hours until pork is tender enough to shred with fork.
  5. Step 5: While pork cooks, combine 1/2 cup pineapple diced, 1/4 cup red onion diced, 1/4 cup cilantro chopped, and 1 lime juiced in bowl.
  6. Step 6: Remove pork from pot, let rest 10 minutes. Shred pork with forks, discarding fat. Return to pot with cooking liquid.
  7. Step 7: Warm corn tortillas in dry skillet. Assemble tacos with pulled pork, pineapple salsa, and optional avocado slices.

Frequently asked questions

How long does Chipotle Pulled Pork Tacos with Pineapple Salsa take to make?

Total time is about 235 minutes (25 min prep + 210 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 Chipotle 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 pork shoulder from drying out.

Can I substitute ingredients in Chipotle 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 Chipotle Pulled Pork Tacos with Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Chipotle Pulled Pork Tacos with Pineapple Salsa?

Mexican mexican 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.

What others are saying

Related recipes