Half-Smoked Chipotle Pork Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender smoked pork seasoned with chipotle and served in warm tortillas topped with fresh pineapple salsa for a sweet and smoky bite. This Mexican-inspired pork recipe, ready in about 255 minutes, pairs pork shoulder, chipotle peppers in adobo sauce, garlic cloves 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.

Ingredients

• 2 lbs, trimmed and cut into large chunks pork shoulder
• 3 peppers, minced chipotle peppers in adobo sauce
• 4, minced garlic cloves
• 2 tbsp, fresh lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup, diced pineapple
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tbsp olive oil

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Instructions

1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks, 3 minced chipotle peppers in adobo, 4 minced garlic cloves, 2 tbsp fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat and marinate for at least 1 hour.
2. Step 2: Preheat a smoker or grill to 225°F. Place pork chunks on the smoker and cook for about 3 hours until meat is tender and pulls apart easily.
3. Step 3: While pork smokes, prepare pineapple salsa by mixing 1 cup diced pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 minced small jalapeño, and 1 tbsp olive oil. Set aside to marinate.
4. Step 4: Warm 8 small corn tortillas on a skillet over medium heat for 30 seconds each side until pliable and slightly charred.
5. Step 5: Shred the smoked pork with two forks and divide evenly among the warm tortillas. Top each taco with 2 tbsp pineapple salsa and serve immediately.