Pineapple and Green Chile Pork Tacos
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I’m back in the kitchen and excited to share another delicious recipe with you! If you missed yesterday’s post, be sure to check it out—it’s a tasty one. Today, I’ve got a new slow cooker favorite that’s perfect for busy weeknights or laid-back weekends: Pineapple and Green Chile Pork Tacos. I adapted this flavorful dish from a recipe I spotted on Prudence Pennywise, and it’s quickly become a family go-to.
The combination of tender pork, sweet pineapple, and mild green chiles creates a savory-sweet filling that’s both comforting and unexpected. Best of all, it’s made in the crock pot, so you can set it and forget it while the flavors meld beautifully. When dinner time rolls around, just shred the pork and pile it into warm tortillas with your favorite toppings—think cheddar, cilantro, sour cream, or even a squeeze of lime.
And here’s a bonus: this recipe makes enough for two meals! We used the leftover pork to make quesadillas the next night, and they were just as delicious. The meat crisps up beautifully in a skillet and pairs perfectly with melted cheese and a side of salsa. It’s a great way to stretch one meal into two without feeling like you’re eating the same thing twice.
Ingredients for Pineapple and Green Chile Pork Tacos
- BONELESS PORK ROAST
- CRUSHED PINEAPPLE
- TOMATILLO SALSA (GREEN SALSA OR SALSA VERDE)
- GREEN CHILIES
- BROWN SUGAR
- FLOUR TORTILLAS
- TACO TOPPINGS
Instructions for Pineapple and Green Chile Pork Tacos
Prep & Cook: Add all ingredients to your slow cooker, giving everything a gentle stir to combine. Cover and cook on high for 4 hours or low for 6–8 hours, until the pork is fork-tender and infused with the sweet and spicy flavors of the pineapple and green chiles.
Shred & Season: Remove the pork from the crock pot and shred it using two forks. Taste and season with salt and pepper as needed.
Drain & Mix: Set a colander over a bowl and pour the contents of the crock pot into it, letting the juices drain off. Reserve the chunky pineapple and salsa mixture that remains in the colander.
Serve It Up: Combine the shredded pork with the pineapple/salsa mixture and serve in warm tortillas. Top with your favorite accompaniments—cheese, sour cream, avocado, lime, or fresh cilantro all work beautifully.
Make It a Quesadilla (Optional): This savory filling is also fantastic tucked between tortillas with melty cheese and crisped on a skillet for a second-night dinner win.
Frequently Asked Questions
Can I use a different cut of pork?
Yes! Boneless pork shoulder or pork loin both work well. You can even use bone-in cuts—just be sure to remove all bones after cooking.
Is this recipe spicy?
It’s mildly spicy thanks to the green chiles and salsa verde, but the sweetness from the pineapple and brown sugar balances it out. For extra heat, add diced jalapeños or a splash of hot sauce.
Can I make this ahead of time?
Absolutely. Cook and shred the pork, then refrigerate it in an airtight container. Reheat gently in a skillet or slow cooker before serving.
What tortillas work best?
Both flour and corn tortillas are great—choose based on your preference. Warm them before serving for the best texture.
What toppings go well with these tacos?
Try cheddar or queso fresco, chopped cilantro, sour cream, guacamole, lime wedges, or even a pineapple slaw for extra crunch.
Can I use fresh pineapple instead of canned?
Yes! Just make sure it’s finely chopped and juicy. You may want to add a splash of pineapple juice to mimic the canned version’s moisture.
How do I turn leftovers into quesadillas?
Spread the pork mixture between two tortillas with shredded cheese, then cook in a skillet until golden and melty. Serve with salsa or sour cream.
Can I freeze the pork filling?
Definitely. Let it cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FOR MORE RECIPES LIKE THIS, TRY:
Pineapple and Green Chile Pork Tacos
Real Mom Kitchen
Ingredients
- 3 lb. boneless pork roast boneless ribs would work also, you can even use a bone-in roast but you’ve got to make sure you get ALL the bones out after cooking
- 20 oz can crushed pineapple with juices
- 16 oz jar tomatillo salsa (green salsa or salsa verde)
- 8 oz green chiles, undrained
- ⅔ cup brown sugar
- tortillas
- toppings for tacos: queso fresco or feta I just used cheddar, chopped cilantro, lime wedges, more green salsa (We used sour cream, guacamole, and pico de gallo)
Instructions
- Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours.
- Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot.
- Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments. It also works great to serve as a quesadilla.
