Campechana Pork Tacos
Crispy pork carnitas tossed with fresh pineapple, onion, and cilantro — the sweet-savory soul of campechana in under 20 minutes. Serve in warm tortillas with a squeeze of lime.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb pork shoulder, boneless, cut into 1-inch chunks
- 1.5 cups fresh pineapple, cut into 1/2-inch pieces
- 1 small white onion, diced
- ¼ cup fresh cilantro, chopped
- 1 whole lime
- 6 each flour or corn tortillas
Instructions
- 1
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add pork chunks. Cook, stirring occasionally, until browned on edges and cooked through, 10–12 minutes.
- 3
Stir in pineapple, onion, and cilantro. Cook 1 minute until fragrant and pineapple is warm.
- 4
Squeeze lime juice over the pork mixture. Taste and add salt and pepper.
- 5
Warm tortillas in a dry skillet or over a flame until soft and pliable, 30 seconds per side.
- 6
Fill each tortilla with pork mixture. Serve immediately with extra lime.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon
- knife and cutting board
- lime squeezer or fork
- tongs
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