4 Serves
56 Mins
37 g
42 g
23 g
Thinly slice the pork shoulder and combine it in a bowl with achiote paste, spices, and a splash of oil to marinate for at least 20 minutes.
Ingredients, vitamins, and health benefits
Pork Shoulder
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ItalianVitamin E
3 mg / 15 mgVitamin K
65 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
158 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
497 mg / 1,250 mgPotassium
896 mg / 4,700 mgSodium
472 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
7 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
96 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat a frying pan over medium-high heat with a tablespoon of oil.
Add the marinated pork to the hot frying pan and cook until browned and slightly charred, then stir in diced pineapple.
Warm the hard taco shells in the oven or on the stove.
Assemble the tacos by filling the shells with the cooked pork and pineapple mixture, then garnish with fresh cilantro, onion, and a sprinkle of salt and pepper.
Achiote Paste
Spice Blend
Oil
Pineapple
Hard Taco Shells
Onion
Salt And Pepper
Cilantro
Vitamin A
73 µg / 900 µgVitamin C
13 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
65 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
158 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
497 mg / 1,250 mgPotassium
896 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
96 mg / 300 mgCaffeine
0 mgNet Carbs
34
g75
g1
g
Italian
MoroccanZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgAlcohol
0 g