Seasoned pulled pork paired with fresh pineapple slices offer the sweet taste of a tropical getaway. Then two kinds of healthy greens–spinach and cabbage–add a punch of color and crunch, while letting the warm spices and tangy fruit work their magic.
If you were given a challenge to use pineapple and leafy greens in one recipe, what would you try first? I love a good recipe challenge, and after mulling over several options, I chose tacos for my first entry. Pork and pineapple mingle together with the Mexican carne asada seasoning in such a sweet, satisfying way. You can find the other entries in the Fiesta Friday Healthy Recipe Challenge by clicking on the badge below:
For this recipe I took the opportunity to roll out the spinach tortillas from scratch, which always delivers superior results. The green color raised skepticism from my four children, but after one bite, they cast their doubts aside and devoured them as usual. If you’d like to see videos of my exact techniques for making tortillas from scratch, I invite you to enroll in my culinary class on Skillshare through my class referral link here. If you are short on time, however, feel free to substitute plain flour tortillas or spinach wraps from the grocery store.
And while occasional substitutions are acceptable, it is essential to use only fresh pineapple in this recipe. The fresh flavor truly makes the taco. In Vietnamese the word for pineapple means “aroma,” and you definitely want the aroma of fresh pineapple wafting through your head as you savor each bite.
Pork and Pineapple Tacos with Spinach Tortillas
Seasoned Pulled Pork Ingredients:
- 1 to 2 pounds boneless pork loin chops
- garlic salt, to taste
- carne asada spice blend or taco seasoning, to taste
- 1 Tablespoon cooking oil, such as coconut oil or avocado oil
- 1 to 2 cups fresh pineapple, cored and cut into thin bite-sized slices
- 1/2 of a orange, yellow, or red sweet bell pepper (capsicum), diced
- 1/4 to 1/3 cup green onion, diced
- fresh lemon or lime juice, to taste
- fresh cilantro, chopped, optional
- 4 to 6 radishes, julienned
- 4 to 6 Napa or Savoy cabbage leaves, chopped into thin strips
Spinach Tortilla Ingredients:
- 3/4 cup packed fresh spinach or baby spinach leaves
- 3/4 cup water
- 6 Tablespoons oil
- 1 + 1/2 teaspoon salt
- 3 cups all purpose unbleached flour
- To make the pulled pork, season pork chops well with garlic salt and carne asada spice blend.
- Heat cooking oil in a large pot or saucepan over medium high heat with the lid removed. Add pork and sear each side for 2 to 4 minutes, depending on thickness. Add 3/4 cup water (or broth) and bring to a boil. Immediately reduce heat, cover, and let simmer for about 1 hour. Alternatively, transfer seared chops and liquid to a slow cooker and simmer for 4 to 5 hours on low. After pork is tender, use two forks to pull meat apart into bite sized pieces. Add more garlic salt and/or spice blend to taste.
- To make the spinach tortillas, whisk together flour and salt with a fork and then add oil, stirring with the fork until crumbs form.
- Blend spinach and water in a blender to make a purée. Add 3/4 cup of the purée to the flour mixture and stir to mix. Continue adding spinach purée by tablespoons until a soft, pliable dough forms. There may be some unused spinach puree leftover which may be used in a smoothie or frozen for future use. Knead the tortilla dough for about 6 to 8 minutes until it is smooth. Cover and let rest for 15 minutes or longer.
- To finish rolling and cooking the tortillas, follow the instructions in my basic flour tortillas recipe here on Swirls and Spice or see my video class on Skillshare (referral link).
- For the taco filling, toss together pineapple, bell pepper, onions, radish, and cabbage with the lemon or lime juice. Assemble tacos by placing cooked pork, followed by the fresh filling, inside each tortilla. Garnish with fresh cilantro if desired.
I’m bringing this dish to Fiesta Friday this week.