BBQ Pulled Pork and Pineapple Tacos

One of the best things about Ann Arbor is the crazy awesome selection of amazing restaurants! Since there are so many great restaurants, Tom and I always try to eat somewhere new each time we go out on the town! A couple weeks ago, we went to this new Mexican restaurant, Isalita, for date night and boy oh boy was it GOOOOOD. Not just good, GOOOOOD. We started out with their house margarita (boozy-licious), followed by steak nachos (OMG), mahi mahi fish tacos (drool) then glazed pork belly tacos with pickled pineapple (double drool)... So. Much. Food. BUT we devoured it... And then ordered a second order of pork belly pineapple tacos.... You can judge us. They were beyond delicious.

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After we gobbled down our second order of pork belly tacos, I knew I HAD to recreate these at home. Tom agreed, obvi. And so, here we are... BBQ pulled pork and pineapple tacos! Alliteration high five! This sweet and savory combo of pork and pineapple is unbelievably juicy. Each bite of taco is bursting with mouthwatering tangy barbecue flavor!

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So why pulled pork and not pork belly you ask? Because one of my favorite things in the world is coming home from work to a house that smells like pork that's been cooking all day long in the slow cooker. You feel me? Ohhhhhh yeah (cue the Kool-Aid Man). If you don't, you need to fix that ASAP... Might I suggest this recipe? Good. Let's get to it.

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BBQ Pulled Pork and Pineapple Tacos

Makes about 20 tacos (serves 5-6 people).

Ingredients:

- 1 (3.5 lb) boneless pork shoulder roast

- 1 tbsp onion powder

- 1 tbsp smoked paprika

- 1 tbsp garlic salt

- 1 tsp black pepper

- 1 tsp chili powder

- 12 oz beer (or chicken stock - pick your poison... I prefer beer, duh)

- 1/2 cup water

- 32 oz BBQ sauce of your choice + extra for topping (I used Sweet Baby Ray's Honey Chipotle)

- 2/3 whole pineapple, cored and chopped (snack on the other 1/3 while cooking)

- 6 inch tortillas (I used corn, yum)

Directions:

1. Add pork, spices, beer, water and 24 oz of BBQ sauce to a crockpot and cook on low for about 8 hours (stirring twice if possible).

2. After 8 hours, set the crockpot to warm, remove pork and drain all but a few tablespoons of the juices.

3. Using two forks, shred the pork then place it back in the crockpot along with the remaining 8 oz of BBQ sauce. Mix until the pulled pork is covered in BBQ sauce then let warm for at least 10 minutes.

4. While pork is warming, core and chop the pineapple then warm your tortillas in the oven preheated to 200 F for a few minutes.

5. To prepare tacos, add a heaping spoonful of pulled pork to a tortilla then add a few chunks of pineapple and top with a drizzle of BBQ sauce... Enjoy!

Notes: If you aren't planning on serving 5-6 people, you can freeze the unused pulled pork for another night. This recipe makes a ton of pork but it freezes great! If this is the case, you will also need less pineapple and tortillas for this recipe. :)

[BBQ Pulled Pork adapted from How Sweet Eats]

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Topless pineapple, tehehe.

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Aren't tacos the BEST?! I could literally eat all my meals as tacos... Can we say taco obsessed? Yes, we can.

You know what else I've been obsessed with lately? Pineapple... It's in this recipe, a boozy smoothie recipe I made up the other day and I'm planning on grilling pineapple-and-apricot glazed chicken breasts on Sunday for Father's day... Doesn't that sound amazing?! If it turns out to be as delicious as it sounds (one can only hope)... You'll see it up here soon and then I'll probably be talking about something else I'm obsessed with... I have issues. Hey, at least it's Friday. Yeehaw!

- A