Tamarind-Glazed Pork Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Juicy pork shoulder slow-cooked and glazed with tangy tamarind sauce, served in soft corn tortillas with fresh pineapple salsa for a bright finish. This Mexican-inspired pork recipe, ready in about 440 minutes, pairs pork shoulder, cut into 2-inch chunks, tamarind paste, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lbs pork shoulder, cut into 2-inch chunks
• 3 tbsp tamarind paste
• 1/2 cup orange juice
• 2 tbsp honey
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil

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 slow cooker, combine 2 lbs pork shoulder chunks with 3 tbsp tamarind paste, 1/2 cup orange juice, 2 tbsp honey, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly.
2. Step 2: Cook on low for 6-8 hours until pork is tender and shreddable.
3. Step 3: While the pork cooks, prepare pineapple salsa by mixing 1 cup diced fresh pineapple, 1/4 cup finely diced red onion, 1 small minced jalapeño, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tbsp olive oil in a bowl. Refrigerate until serving.
4. Step 4: When pork is done, shred it with two forks and toss with the cooking juices to keep moist.
5. Step 5: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
6. Step 6: Assemble tacos by dividing shredded pork among tortillas and topping with generous spoonfuls of pineapple salsa before serving.