Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons ancho chili powder, 1 tablespoon ground coffee, 1 teaspoon ground cumin, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the rub.

2. 2

   Toss 1.5 pounds of pork shoulder cubes with the spice rub until evenly coated.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat, then brown the pork in batches for 5-7 minutes until seared on all sides.

4. 4

   Return all pork to the skillet, add 1 cup of chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 45-50 minutes, or until the pork is tender and easily shredded.

5. 5

   While the pork cooks, prepare the pineapple salsa by combining 1 cup diced fresh pineapple, 0.5 finely diced red onion, 0.25 cup chopped fresh cilantro, 1 minced jalapeño, 1 tablespoon lime juice, and 0.25 teaspoon salt in a small bowl.

6. 6

   Shred the cooked pork using two forks, stirring it back into the pan juices to keep it moist.

7. 7

   Warm 12 small corn tortillas on a dry skillet or microwave for 15-20 seconds each until pliable.

8. 8

   Assemble the tacos by filling each warm tortilla with a generous amount of shredded ancho chili and coffee rubbed pork, and topping with a spoonful of the fresh pineapple salsa.