Mole-Spiced Pork Tacos with Pineapple Salsa
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 cloves 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Mole-Spiced Pork Tacos with Pineapple Salsa take to make?
Total time is about 440 minutes (20 min prep + 420 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 Mole-Spiced 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 mole paste from drying out.
Can I substitute ingredients in Mole-Spiced 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 Mole-Spiced 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 Mole-Spiced Pork Tacos with Pineapple Salsa?
Mexican tacos & burritos 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.
