Pineapple Braised Pork
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork braised with pineapple, chilies, and warm spices like cumin and coriander, served in corn tortillas. The slow cooking creates tender, flavorful meat with a sweet-savory balance perfect for taco night with a tropical twist.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Tablespoons Olive Oil
- 4 Pound Pork Butt, Bone In
- 1½-2 Tablespoons Kosher Salt
- 1-2 teaspoons Pepper
- 1½ Cups Onions (peeled and thinly sliced)
- 3 Poblano Peppers (seeded, thinly sliced (Pasilla Peppers or Poblanos))
- 1 Red and Orange Bell Pepper (thinly sliced)
- 3 Cloves Garlic (minced)
- 2 Tablespoons Cumin
- 1 teaspoon Ground Coriander
- 2 Cups Pineapple Juice
- 1 Cup Chicken Stock
- 2 Oranges (juiced and reserve the skins)
- 12 Soft Corn Tortillas (6-inches)
- Toppings of Choice (lime, cilantro, cheese, etc)
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 1360mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 425mg
- Calcium
- 118mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.