- 4
- 15 mins
- 25 mins
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Ingredients
- 1 package (15 ounces) refrigerated pork roast au jus
- 1 cup well-drained unsweetened pineapple chunks, divided
- 1 tablespoon canola oil
- 1/2 cup enchilada sauce
- 8 corn tortillas (6 inches), warmed
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- Optional ingredients: crumbled queso fresco, salsa verde and lime wedges
Preparation
Step 1
Coarsely shred pork, reserving juices. In a small bowl, crush half of the pineapple with a fork.
In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook 2-3 minutes or until lightly browned, turning occasionally. Remove from pan.
Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat 4-6 minutes or until liquid is evaporated, stirring occasionally.
Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa and serve with lime wedges.
Yield: 4 servings (2 tacos each).