Honey Ginger Pork Tacos with Pineapple Salsa

 

This recipe for Honey Ginger Pork Tacos with Pineapple Salsa was wonderful! I adapted it, since I now know that my slow cooker doesn’t heat well enough on the low setting – I cooked this on the high setting instead, for a much shorter time, and everything came out great. I highly recommend it! 

For the pork tacos 

2 lbs. pork shoulder/butt (boneless) 

½ cup soy sauce 

1/3 cup honey 

4 garlic cloves, minced 

4 Tbsp. fresh ginger, grated 

1 tsp. cornstarch 

10 taco shells (I always pick soft tortillas) 

For the pineapple salsa 

2 cups fresh pineapple, diced 

1 red bell pepper, seeds removed, diced 

1/3 cup red onions, diced (I used shallot) 

¼ cup cilantro, chopped 

2 Tbsp. jalapeño, seeds removed, diced (I omitted that) 

1 garlic clove, minced (I omitted that too) 

2 Tbsp. lime juice 

1 pinch of salt 

Spray your slow cooker with nonstick spray, then place the pork inside. 

Next, make the sauce: whish the soy sauce, honey, garlic, ginger, and cornstarch together, then pour the sauce on top of the pork. 

Slow-cook the pork on LOW for 6 hours (my Instant Pot never quite reaches the right temperature on LOW, so I cooked it on HIGH for 1 hour instead). Shred the pork (it should be very easy by this point), then cook for an additional 30 minutes. 

Mix together all the ingredients for the salsa in a bowl and set aside. 

Warm the tortillas, top each one with a big spoonful of the pork and a smaller spoonful of the pineapple salsa. Enjoy!