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.
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
- 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.
- Remove from slow cooker and shred the pork, adding 2-4 Tbsp of the cooking liquid as needed to keep it moist.
- 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