Taco-Style Spiced Pork Shoulder with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Slow-cooked pork shoulder seasoned with bold Mexican spices paired with a fresh, tangy pineapple salsa for vibrant tacos. This Mexican-inspired pork recipe, ready in about 495 minutes, pairs chili powder, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pounds pork shoulder, trimmed and cut into chunks
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup pineapple, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 8 small corn tortillas

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Instructions

1. Step 1: In a small bowl, combine 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this spice mixture all over 2 pounds pork shoulder chunks.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the pork pieces on all sides, about 3-4 minutes per side.
3. Step 3: Transfer pork to a slow cooker and cook on low for 6-8 hours until meat is very tender and shreds easily.
4. Step 4: Meanwhile, mix 1 cup diced pineapple, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 2 tablespoons lime juice in a bowl. Set aside.
5. Step 5: When pork is done, shred it with two forks and mix with the cooking juices.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
7. Step 7: Assemble tacos by spooning generous amounts of shredded pork onto each tortilla and topping with pineapple salsa.