Your new favorite taco is here! These smoked pork carnitas tacos are piled high with crispy seasoned pork & an easy summer inspired pineapple salsa.
The best part? If you make my Crispy Smoked Pork Carnitas at the weekend, you can whip up these tacos in under 30 minutes on a weeknight! Boom.
When it comes to tortillas, use your favorite recipe or brands. If you need a completely grain, nut & seed free option, my Foolproof Grain Free Tortillas fit the bill nicely.
If you’re looking for ready made gluten free tortillas, Siete makes almond flour tortillas, cassava flour tortillas or chickpea flour tortillas! I’ve linked to them online, but you’ll likely find them far cheaper in stores.
When it comes to layering up the tacos, I like to really make the crispy, caramelized carnitas the star. A lightly seasoned smashed avocado forms the base under all that seasoned pork.
Pork and pineapple makes a classic pairing, so I’ve livened up the typical pico de gallo recipe – onion, tomato, cilantro, jalapeno – with some fresh pineapple diced right in there. That hint of acid and lovely natural sweetness cuts the richness of the avocado and contrasts so nicely against the smoky seasoned carnitas.
If you like a little extra heat, either amp up the pico de gallo by adding more jalapeno or serve the smoked pork carnitas tacos with extra jalapeno slices on the side so that people can spice things up to their taste.
A squeeze of lime juice juuuust before shoving these Smoked Pork Carnitas Tacos in your face is never a bad thing, either!
Looking for more tacos?
- Summer Salmon Tacos with Peaches, Avocado & Basil
- Spicy Orange Shrimp Tacos with Fennel Slaw & Avocado Cream (aip)
- Beef Soft Tacos with Garlic Slaw (aip)
- Chicken Salsa Verde Tacos with Lime Pickled Red Onions (aip)
Smoked Pork Carnitas Tacos with Pineapple Pico De Gallo
Your new favorite taco is here! These smoked pork carnitas tacos are piled high with crispy seasoned pork & an easy summer inspired pineapple salsa. I make this Crispy Smoked Pork Carnitas at the weekend, then whip up these tacos for a speedy weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: Serves 4 - 6 1x
- Category: weeknight, dinner
- Method: stovetop
- Cuisine: gluten free, grain free, dairy free, paleo
For the pineapple pico de gallo:
- 1 cup / 150 g diced fresh pineapple
- 2 – 3 roma tomatoes, diced
- 1/2 small white onion, diced
- handful fresh cilantro, chopped
- 1 jalapeno, de-seeded & diced finely
- juice of 1 lime
- pinch cumin
- salt, to taste
For the smoked pork carnitas tacos:
MARINATE: Mix all of the pineapple pico de gallo ingredients together in a bowl and season with salt to taste. Let sit for the flavors to come together while you get the pork carnitas tacos ready.
MASH: Use a fork to lightly mash the avocados and season to taste with salt & lime juice. Set aside.
CRISP: Preheat a cast iron skillet or similar over medium high heat. Generously oil the skillet (I like a neutral flavored avocado oil like this) and once hot, spread the carnitas across the pan in a single layer. Cook until deeply colored and crispy, about 2 – 3 minutes, then flip and turn the carnitas over. Repeat on the second side until the pork is as crispy as you like. Remove from the heat.
WARM: While the carnitas is crisping, warm the tortillas for a few seconds a side in a hot skillet, transferring the warmed tortillas to a plate wrapped in a clean kitchen towel.
ASSEMBLE: Spread each tortilla with a little of the mashed avocado, then top with the crispy smoked pork carnitas. Spoon each taco with some of the pineapple pico de gallo, adding sliced jalapenos and lime wedges to taste. Serve immediately.