Prepare the Pork Shoulder

  • Bone-in pork shoulder 1.5 kg
  • Mojo Marinade 250.0 ml
  • Knorr® Professional Intense Flavours Citrus Fresh 4 x 400 ml 15.0 ml
  • Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml 15.0 ml
  • Liquid from canned chipotles in adobo 15.0 ml
  • Salt and pepper to taste
  • Canola oil, as needed
  • Onion, diced 250.0 ml

Prepare the Salsa

  • Pineapple (about 1), small dice 1.0 L
  • Pickled jalapenos, minced 125.0 ml
  • Cilantro, chopped 60.0 ml
  • Lime, juiced 1.0 each
  • Olive oil 15.0 ml

Finish the Tacos

  • Corn tortillas 30.0 each
  • Monterey-Jack Cheese, shredded 500.0 ml
  • Radishes, sliced, as needed
  • Limes, cut into wedges, for garnish
  1. Prepare the Pork Shoulder

    • Combine pork with mojo marinade, Knorr Intense Flavors and chipotle. Marinate for at least 4 hours, or overnight.
    • Remove the pork from the marinade and pat dry. Season the pork liberally with salt and pepper. Sear in oil on all sides until browned. Set aside. Add the onion to the pot and sauté. Add the marinade to the pot and deglaze. Return the pork to the pot, cover and slow braise in a 120 C oven or pressure cook for about 1 hour.
    • When the pork is fork tender, allow to cool and shred.
  2. Prepare the Salsa

    • Combine all ingredients and refrigerate until needed.
  3. Finish the Tacos

    • Grill or griddle the corn tortillas.
    • For each portion, serve 3 tacos filled with shredded pork and pineapple salsa. Garnish with sliced radishes, Monterey Jack cheese, and lime wedges.
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