Introducing our exclusive Smoked Pork and Pineapple Carnitas Taco Recipe – a mouthwatering fusion of smoky, savoury, and sweet flavours that will take your taste buds to culinary paradise.
Picture this: tender pork butt slowly smoked to perfection, then shredded and infused with the juicy sweetness of pineapple. But wait, there's more! Top it all off with a creamy and herbal homemade cilantro crema, adding a refreshing contrast to the rich and smoky meat flavour.
This recipe was created and prepared by Michael Short, one of our enthusiastic sales associates from the Calgary North Location.
For a variety of exclusive recipes, limited-time offers, and expert BBQ tips, sign up for our newsletter here.
We showcase carefully selected weekly recipes that feature barbecued favorites from around the world. We're highlighting dishes from Mexico this May. We encourage you to try something new and share your thoughts by leaving a review on Google.
Smoked Pork and Pineapple Carnitas Taco Recipe
Serves: 6 | Prep. Time: 6 hours
Ingredients:
- 1 x Pork Butt Piece
- 1 x Onion
- 1 x Pineapple
- 1 x Corn (optional)
- Taco Tortillas (as many as needed)
- 1/2 x Bundle of Cilantro
- 1 x Sour Cream
- 1 x Milk
- 1 x Tablespoon of Back Eddy's Southwest Seasoning
- 1 x Fire & Smoke Society Hot For Peacher Smoked Peach Rub
- 1 x Fury Al Pastor Hot Sauce
Directions:
STEP 1: Start by removing the bone and fat cap of the pork butt (or ask your local butcher to do it for you).
STEP 2: Cut into even palm-sized pieces.
STEP 3: Rub pork pieces with Fury Al Pastor Hot Sauce.
STEP 4: Heavily rub each piece of pork with an even amount of Fire & Smoke Society Hot For Peacher Smoked Peach Rub (can be acquired at your local Barbecues Galore store).
STEP 5: Set your cooker up for an indirect cook at 225° F. Place seasoned pork pieces evenly spaced on the top rack.
STEP 6:(Optional) Plug probes into a couple of the latest placed pork pieces.
STEP 7: Smoke the pork until it has reached an internal temperature of 175° F (takes about 4 hours on average).
STEP 8: After 2 hours add a cut pineapple on the top rack of the cooker
STEP 9: Add pork pieces to a roaster pan with a mix of onions, pineapple juice, and half a can of beer. Cover tightly and let it continue to cook at 275° F for 2 more hours (or until pork has become probe-tender and easy to pull, normally at 205° F)
STEP 10: Combine a container of sour cream, half a bunch of cilantro ,1 tablespoon of Back Eddy's Southwest Seasoning and 1 tablespoon of milk (to thin the mixture). Blend until incorporated.
STEP 11: Dice up red onions, smoked pineapple, and other toppings you choose to include (fire roasted corn adds a lot of flavour and texture to it!). Let tortillas warm up on the griddle.
STEP 12: Chop pork into an even mixture.
STEP 13: Build your tacos with the previously prepared toppings and cilantro crema. Serve and enjoy this amazing mix of flavours.
Recipe kindly provided by Michael Short (Instagram: @grilling_with_short), a very talented cook and charismatic sales associate from our Barbecues Galore Calgary North Location.
Want new recipes weekly? Remember to check our Food for Thought Blog every week for new unique recipes.
Do you like getting deals on BBQ and fireplace necessities that'll make your house a home? Subscribe to our Hot Line Newsletter to be the first to receive updates on limited-time deals and exclusive monthly recipes.
Barbecues Galore has the best selection of barbecues, grilling accessories, patio furniture, outdoor heating supplies, and fireplaces in Canada. We pride ourselves on providing you with the best backyard experiences and home comfort possible. With locations in Calgary and the GTA, you can visit us in-store or shop online.
