I’m a “fly-by-the-seat-of-my-pants” kind of chef and knowing I had leftover roasted pork, I decided to try and recreate a pork and pineapple taco I had at a great little food truck in Rehoboth Beach, DE.
I put the slices of leftover roasted pork (about a pound of meat) in a small crock pot with a cup of chopped, fresh pineapple, a 1/4 cup balsamic vinegar, a 1/4 cup apple cider vinegar, 4 cloves pressed garlic, and a sprinkle of dehydrated onion. It cooked on high for about 2 1/2 hours until the pork was falling apart and the pineapple was tender. To create more carnitas-like texture, I transferred the mixture to a rimmed cookie sheet and broiled it for about 5 minutes. I stirred it and repeated that step two more times.
Finally, I served it on small, soft flour tortillas with chopped avocado. My husband used some mild Taco Bell sauce to add some spice. You could also add a small can of jalapenos to the crock pot mixture. I have to admit, they were incredible! I’m sure you could add plenty of other toppings, but keeping it simple let the flavors shine through.
If you happen to head to the beach this summer, be sure to check out the inspiration for this dish at Taco Reho (http://www.tacoreho.com), a food truck in the parking lot of Liquid Surf Shop along Route 1. You won’t be disappointed!
