Pork Confit Tacos with Grilled Pineapple Salsa

Name: Pork Confit Tacos with Grilled Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup kosher salt, plus more for seasoning; 3 tablespoons sugar; 2 tablespoons juniper berries, crushed; 1 tablespoon coarsely ground white pepper; 10 garlic cloves, minced; 8 thyme sprigs; 6 tablespoons chopped cilantro; 2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces; 2 cups vegetable oil, plus more for brushing; 12 ounces sliced fresh pineapple ( 1/2 inch thick); 1 yellow onion, sliced 1/2 inch thick; 4 plum tomatoes, halved lengthwise; 3 tablespoons chopped mint; 2 tablespoons minced red onion; 2 canned chipotle chiles, chopped; Juice of 1 lime; Warm corn tortillas, for serving

Servings: persons

1/4 cup kosher salt, plus more for seasoning
3 tablespoons sugar
2 tablespoons juniper berries, crushed
1 tablespoon coarsely ground white pepper
10 garlic cloves, minced
8 thyme sprigs
6 tablespoons chopped cilantro
2 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
2 cups vegetable oil, plus more for brushing
12 ounces sliced fresh pineapple ( 1/2 inch thick)
1 yellow onion, sliced 1/2 inch thick
4 plum tomatoes, halved lengthwise
3 tablespoons chopped mint
2 tablespoons minced red onion
2 canned chipotle chiles, chopped
Juice of 1 lime
Warm corn tortillas, for serving

1
In a bowl, combine the 1/4 cup of salt with the sugar, juniper, white pepper, garlic, thyme and half of the cilantro.
2
Add the pork and toss to coat.
3
Refrigerate overnight or for up to 16 hours.
4
Preheat the oven to 300.
5
Scrape the seasonings off of the pork and transfer the meat to a large enameled cast-iron casserole.
6
Pour the oil over the meat and bring to a simmer over moderately high heat.
7
Cover and bake for about 2 1/2 hours, until the pork is very tender.
8
Light a grill.
9
Brush the pineapple, yellow onion and tomatoes with oil and grill over moderately high heat until charred, 2 minutes per side.
10
Cut into 1/2-inch dice; transfer to a bowl.
11
Stir in the mint, red onion, chipotles, lime juice and the remaining cilantro; season with salt.
12
Lift the pork pieces from the oil.
13
Grill over moderately high heat until charred all over.
14
Transfer to a plate and shred the pork.
15
Serve the pork with the salsa and tortillas.

2445

kcal

Calories

164

Fat

161

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup kosher salt, plus more for seasoning, 3 tablespoons sugar, 2 tablespoons juniper berries, crushed, 1 tablespoon coarsely ground white pepper, and more.

Yes, Pork Confit Tacos with Grilled Pineapple Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!