We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumbs-up. —Lori McLain, Denton, Texas
Ingredients
- 1 package (15 ounces) refrigerated cooked pork roast au jus
- 1 cup well-drained unsweetened pineapple chunks, divided
- 1 tablespoon canola oil
- 1/2 cup enchilada sauce
- 8 corn tortillas (6 inches), warmed
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- Optional ingredients: Crumbled queso fresco, salsa verde and lime wedges
Directions
- Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.
- In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.
- Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.
- Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.
