🍍🌮 Sweet Heat Pulled Pork Tacos with Pickled Pineapple Jalapeño

🍍🌮 Sweet Heat Pulled Pork Tacos with Pickled Pineapple Jalapeño

🍍🌮 Sweet Heat Pulled Pork Tacos with Pineapple Jalapeño

Smoky, Tender Pulled Pork Topped with Sweet & Spicy Pickled Pineapple

These Sweet Heat Pulled Pork Tacos combine slow-cooked, fall-apart pork shoulder with the bold tropical kick of Tommy Pickles Pineapple Jalapeño. Juicy pineapple chunks, sliced jalapeños, honey, garlic, onion, and black peppercorn create the perfect balance of sweet heat to cut through rich, smoky pork.

Perfect for taco night, summer cookouts, beach days, and backyard BBQs.

🛒 Ingredients

For the Pulled Pork

  • 3–4 lb pork shoulder (Boston butt), boneless preferred
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp cayenne (optional)
  • 1 cup chicken broth

For the Tacos

  • 10–12 small corn tortillas
  • 1 jar Tommy Pickles Pineapple Jalapeño
  • 1 cup shredded cabbage (optional)
  • ½ cup crumbled cotija or queso fresco
  • ¼ cup chopped fresh cilantro
  • 2 limes, cut into wedges
  • Optional: avocado slices

👨🍳 Step-by-Step Instructions

Step 1: Prep the Pork (10 Minutes)

  1. Remove pork from refrigerator 30 minutes before cooking.
  2. Pat completely dry with paper towels.
  3. Trim excess surface fat if needed.

Step 2: Make the Dry Rub (5 Minutes)

In a small bowl, mix paprika, brown sugar, salt, pepper, garlic powder, onion powder, cumin, chili powder, and cayenne. Massage evenly over the pork, pressing firmly into the meat.

Step 3: Sear the Pork (8–10 Minutes)

Heat: Medium-high

  1. Heat olive oil in a heavy skillet or Dutch oven.
  2. Once oil is shimmering, place pork in pan.
  3. Sear each side 3–4 minutes until deep golden brown.
  4. A crust should form — this adds major flavor.

Step 4: Slow Cook

Slow Cooker Method (Recommended)
  • Place seared pork in slow cooker.
  • Add 1 cup chicken broth.
  • Cook on LOW for 8–9 hours OR HIGH for 4–5 hours.
  • Internal temperature should reach 195–205°F.
  • Pork should pull apart easily with a fork.
Oven Method (Alternative)
  • Preheat oven to 300°F.
  • Place pork in covered Dutch oven.
  • Add chicken broth.
  • Cook 3½–4 hours until fork-tender.

Step 5: Shred the Pork (10 Minutes)

  1. Remove pork and let rest 10 minutes.
  2. Shred with two forks.
  3. Discard large fat pieces.
  4. Return shredded pork to cooking juices and mix.

Optional: Crisp the Pork (Highly Recommended)

  1. Heat skillet over medium-high.
  2. Add shredded pork in a thin layer.
  3. Cook 3–4 minutes without stirring.
  4. Flip and cook 1–2 more minutes until edges are crispy.

🌮 Taco Assembly

Warm the Tortillas

  • Gas stove: 10–15 seconds per side until lightly charred.
  • OR dry skillet: 30 seconds per side.

Build the Tacos

  1. Add crispy pulled pork.
  2. Add shredded cabbage.
  3. Top generously with Tommy Pickles Pineapple Jalapeño, including a spoon of brine.
  4. Add cotija cheese.
  5. Add fresh cilantro.
  6. Finish with a squeeze of lime.

🔥 Why Pineapple Jalapeño Makes These Tacos Next Level

Traditional tacos rely on salsa or pico — but Pineapple Jalapeño adds bright acidity, natural sweetness, balanced jalapeño heat, and real texture. The honey and pineapple mellow the spice while garlic and peppercorn add depth.

The result? Smoky pork meets sweet heat perfection.

⏱ Time Breakdown

  • Prep: 20 minutes
  • Cook: 8–9 hours
  • Shred + Crisp: 15 minutes
  • Total: ~8 hours 35 minutes
  • Active Time: ~35 minutes

🥒 Make It With Tommy Pickles

These tacos aren’t complete without the sweet heat balance that only Pineapple Jalapeño delivers.

Shop Pineapple Jalapeño Now

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