Despite working on these tacos for nearly 14 hours yesterday, I totally forgot to take any good pictures until the very end. However, if you follow me on SnapChat, you got to see most of the process as I made my way through the day.
That process started bright and early when I fired up the smoker around 7 am in order to get a nice-sized pork shoulder cooking by 8 am. Then, after working on yesterday’s specialty wing sauce for a bit, I got back to the taco-mindset and started slicing up five big pineapples.
After cooking those pineapples on the smoker with some dark brown sugar for about an hour or so, I cooled them down and diced them to create the perfect sweet topping for our pulled pork.
I noticed this weekend that Tako pairs their pork and pineapple in their Taco Al Pastor with an avocado salsa, so I thought it would be fun to take that idea and run with it for our tacos this week. They puree their salsa into more of a sauce, but I decided to leave mine nice and chunky so you could see that I used our cute little grape tomatoes.
Today’s taco pairs that delicious avocado salsa with the sweet pork and pineapple, and everything is topped off with our house-made Mexican crema, fresh cilantro, and a lime wedge. Yum!
