🌮 Sheet-Pan Pineapple Pork Tacos

Ingredients

• Pork

• 2 lb Pork shoulder (Boston butt), boneless, sliced 1/4 inch thick and cut in strips
• 1 tbsp Chili powder
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 3 clove Garlic, minced
• 1 tsp Table salt
• 2 tbsp Apple cider vinegar
• 2 tbsp Vegetable oil (soybean)

• Pineapple

• 3 cup Pineapple, cut in 1/2-inch pieces

• Tacos

• 18 Corn tortillas, warmed
• ½ Yellow onion, finely diced
• ½ cup Fresh cilantro, chopped
• 2 Lime, cut in wedges
• ½ cup Salsa (jar) (optional)

Nutrition

Steps

You’ll need: rimmed baking sheet, instant-read thermometer, mixing bowl.

1. Heat the oven to 450°F. Mix the chili powder, paprika, cumin, oregano, garlic, salt, vinegar and oil in a bowl. Add the pork and toss to coat. Wash your hands after handling raw pork.
2. Spread the pork on one side of the baking sheet and the pineapple on the other, each in a single layer.
3. Roast 20 to 25 minutes, stirring once, until the pork is browned at the edges and a thermometer reads at least 145°F. Rest 3 minutes, then chop the pork and pineapple together.
4. Fill the warm tortillas with the pork and pineapple. Top with onion and cilantro, and squeeze lime over each taco.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.