Slow-Roasted Pineapple Pulled Pork Tacos with Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Tender slow-roasted pork infused with pineapple and spices, served in soft corn tortillas topped with fresh mango salsa for a sweet and savory taco experience. This mexican-inspired tacos & burritos ready in about 260 minutes blends pork shoulder, pineapple juice, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 lbs pork shoulder
• 1 cup pineapple juice
• 4 cloves, minced garlic cloves
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 12 small tortillas corn tortillas
• 1, diced ripe mango
• 1/2 small, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 1, seeded and minced jalapeño
• 2 tbsp lime juice
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, combine 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp smoked paprika, 2 tsp salt, and 1 tsp black pepper. Rub this spice mixture all over the 3 lbs pork shoulder.
2. Step 2: Place the pork shoulder in a roasting pan and pour 1 cup pineapple juice around it. Cover tightly with foil and roast for 4 hours until the pork is very tender and easily pulls apart.
3. Step 3: While the pork roasts, prepare the mango salsa by mixing 1 diced ripe mango, 1/2 finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 minced and seeded jalapeño, 2 tbsp lime juice, and 1 tbsp olive oil in a bowl. Set aside in the refrigerator.
4. Step 4: When pork is done, shred it using two forks and mix with the pan juices to keep it moist.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by dividing the shredded pork evenly among the tortillas and topping each with 2 tablespoons of mango salsa. Serve immediately.