Why recepie famous for?
We loved the mutton and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb’s up.
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
Instructions
sCoarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.
In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, 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 until liquid is evaporated, 4-6 minutes, stirring occasionally.
Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with cheese and salsa, and serve with lime wedges.
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