Mezcal-Spiced Pulled Pork Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Slow-cooked pork shoulder infused with smoky mezcal and warm spices, served in soft tortillas topped with vibrant pineapple salsa for a perfect balance of smoky and sweet. This Mexican-inspired taco and burrito recipe, ready in about 500 minutes, pairs mezcal, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 2 lbs pork shoulder, trimmed and cut into chunks
• 1/4 cup mezcal
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 medium yellow onion, sliced
• 1 cup pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 8 corn tortillas

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Instructions

1. Step 1: In a large bowl, combine 1/4 cup mezcal, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1.5 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Rub this spice mixture all over 2 lbs pork shoulder chunks.
2. Step 2: Place the seasoned pork and 1 medium sliced yellow onion in a slow cooker. Cover and cook on low for 8 hours until pork is tender and shreds easily.
3. Step 3: While pork cooks, prepare pineapple salsa by mixing 1 cup diced pineapple, 0.5 cup diced red bell pepper, 0.25 cup chopped fresh cilantro, and 2 tbsp fresh lime juice in a bowl. Refrigerate until serving.
4. Step 4: Once pork is cooked, shred it with two forks, mixing it with the cooking juices for extra flavor.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by dividing shredded pork among tortillas and topping with pineapple salsa. Serve immediately for a smoky, sweet taco experience.