If you are a fan of tacos, we have plenty of other tacos that you are sure to enjoy. Take a look at these dietitian-approved recipes that our dietitians cook and even photograph to inspire you to have fun in the kitchen.
Hawaiian Pork Tacos with Pineapple Habanero Salsa
- 2 lb pork shoulder, boneless
- 1 cup chicken broth low sodium
- 1/2 cup brown sugar
- 1 cup pineapple juice
- 1/2 cup soy sauce use gluten-free if need to avoid gluten
- 4 tbsp ketchup
- 2 tbsp sesame oil
- 1 2-inch piece ginger root, peeled and finely grated
- 2 cloves garlic minced
- 2 tsp corn starch dissolved in 3 Tbsp cold water
- 1 pineapple diced
- 1 bell pepper (we recommend orange)
- 1 habanero pepper seeds removed, minced
- 3 medium tomato diced
- 3 tbsp cilantro chopped
- salt and pepper to taste
- 16-24 tortilla flour or corn (to make it gluten-free)
- 2 jalapeno sliced
- Place pork in a slow cooker with broth. Cover and cook on low for 7-8 hours, until pork is fork-tender and falling apart.
- To prepare salsa, toss ingredients in a medium bowl. Cover and refrigerate until ready to serve.
- Once pork is ready, remove from slow cooker and place in bowl. Shred the pork and set aside.
- Combine brown sugar, pineapple juice, soy sauce, ketchup, sesame oil, ginger, garlic and cornstarch in a sauce pan and whisk to combine. Bring to a boil for about 1 minute, then reduce heat and let simmer for about 5 minutes. The sauce should start to thicken. Add shredded pork and stir to combine.
- Assemble tacos with pulled pork mixture, pineapple salsa, and jalapeno slices (if desired) on corn tortillas. Enjoy!
Nutrition info is approximate and may contain errors.
Please let us know what you think of our Hawaiian Pork Chop Tacos recipe in the comments section below.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.