Mole-Spiced Pork Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender pork shoulder slow-cooked in rich mole spices, served in warm corn tortillas topped with fresh pineapple salsa. This Mexican-inspired taco and burrito recipe, ready in about 440 minutes, pairs pork shoulder, cut into 2-inch cubes, mole paste, chicken broth 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, cut into 2-inch cubes
• 1/4 cup mole paste
• 1 cup chicken broth
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1 cup pineapple, finely diced
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1/4 cup mole paste, 1 cup chicken broth, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
2. Step 2: Add 2 lbs cubed pork shoulder and 1 medium chopped yellow onion to the marinade. Mix well and marinate for at least 1 hour or overnight for best flavor.
3. Step 3: Transfer the pork mixture into a slow cooker and add 4 minced garlic cloves. Cook on low for 6-7 hours until pork is very tender and shreds easily.
4. Step 4: While pork cooks, prepare pineapple salsa by mixing 1 cup finely diced pineapple, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded), 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice in a bowl. Refrigerate until serving.
5. Step 5: Warm 12 small corn tortillas on a dry skillet over medium heat for about 30 seconds each side until pliable and slightly charred.
6. Step 6: Shred the cooked pork with two forks and assemble tacos by spooning pork onto each tortilla, topping with pineapple salsa, and serving immediately.