I looove pork tacos. I decided to sweeten the filling whilst on my never-ending quest to find my favorite salsa. I might need to be making my own. Hmm. Different story for a different day. I added some fresh pineapple and some pomegranate molasses. I love that stuff on brussels sprouts. Ahhh: stay. on. topic.
pulled pork shoulder (a great use for leftovers)
2-3 slices of fresh pineapple, chopped
1/4 cup pomegranate molasses
shredded white cheddar
salsa/pico de gallo
Saute the pork with pineapple and molasses over medium heat. The goal is to warm the pork through and soften the pineapple a bit…about 5 minutes.
Taste, and add more pomegranate molasses, if necessary.
Fill the tacos with the pork/pineapple, lettuce, cheese, white beans, and salsa.
Top with guac, and enjoy!
I loved the sweetness to these tacos! The pineapple was a nice touch of sweetness and tartness. The fruity touch was so great, and different than flavors we typically have. I added in some white beans, partly because I had them and it felt like they’d go. The little one eats beans but I’m always trying to use them before they get slimy.
I found my favorite guacamole and now I’m wanting better salsa. I want fresh salsa. It’s often too thick or too sweet. I like restaurant-style salsas. Sal-sa. I’ll have to work on that. Aren’t the taco stands so cute? I love my tacos upright.