Pickled Jalapeno Pulled Pork Tacos with Pickled Sweet Onions

Difficulty Level
Easy

Pickled Jalapeno Pulled Pork Tacos with Pickled Sweet Onions offer a flavorful fusion of tender pork and tangy toppings. A pork shoulder is slow-cooked in a blend of Mt. Olive Jalapeno Slices brine and chicken broth until it becomes fall-apart tender. The shredded pork is then nestled into warm corn tortillas and topped with finely diced pineapple, shredded cabbage, Mt. Olive Pickled Sweet Onions, and a sprinkle of fresh cilantro and scallions. This combination creates a vibrant pulled pork taco with layers of spicy, sweet, and savory flavors.

Mt Olive Pickles
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Ingredients

---FOR THE PORK---
1 (2-3 lb) pork shoulder
½ cup brine from Mt. Olive Jalapeno Slices
½ cup chicken broth

---FOR THE TACOS---
Corn tortillas, quickly cooked over an open flame or in a skillet
Finely diced pineapple
Shredded cabbage
Mt. Olive Pickled Sweet Onions
Thinly sliced cilantro and scallions

Instructions

  1. In a slow cooker, combine pork, jalapeno brine and chicken broth and cook on low for 10-12 hours, until the meat is tender and completely falling apart.
  2. Remove from slow cooker and shred the pork, adding 2-4 Tbsp of the cooking liquid as needed to keep it moist.
  3. Assemble tacos by adding pork, pineapple and pickled onions to your tortilla and topping with scallions and cilantro as desired. Enjoy!

Servings: 4

Course: Main Dish