Green Curry Pork Tacos With Pineapple Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender slow-cooker pork shoulder braised in green curry paste, coconut oil, and fish sauce, served in corn tortillas with bright pineapple salsa. A dairy-free Thai-inspired dinner.
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Nutrition & ingredients
Ingredients
serves 10- 1/4 cup + 2 tablespoons Thai green curry paste
- 2 tablespoons coconut oil ( melted and divided)
- 2 teaspoons coconut sugar
- 1 teaspoon fish sauce
- 1 teaspoon sriracha
- 1/2 teaspoon salt
- 4 pounds pork shoulder roast (pork butt or Boston butt, if possible)
- 1/4 cup pineapple juice
- 1 tablespoon garlic (minced)
- 2 teaspoons ginger (minced)
- 2 cups pineapple tidbits (20-ounce can, drained)
- 1/3 cup red onion (minced)
- 1/2 - 3/4 cup cilantro (roughly chopped, use more if you like cilantro! )
- 1-2 large limes (juiced, to taste)
- 1 pinch of salt
- Sriracha ( to taste)
- 16-20 white corn tortillas (for serving)
At a glance
PER SERVING · TIME 610M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10h
- Sodium
- 527mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 688mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 527MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.