Happy Taco Tuesday! I’m taking one of my favorite taco recipes and adding pineapple and a special mayo to it. Enjoy!

Pressure Cooker to Oven Pulled Pork Carnitas Tacos with Pineapple Salsa and Garlic-Lime Mayo

For the spice rub:

4 tablespoons chili powder

1 tablespoon kosher salt

2 teaspoons ground cumin

1 teaspoon cayenne

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

For the pulled pork:

4 pound (or so) pork shoulder roast, cut into two pieces.

2 tablespoons vegetable oil

3/4 cup pineapple juice, orange juice, chicken stock or water

One 7oz. can chipotle in adobo

2 small cans diced green chiles

1 jalapeno & 1 poblano (pasilla) pepper, diced

2 limes

For the tacos:

Chopped cilantro

Warm tortillas, corn or flour

Lime wedges, for squeezing

Pineapple Salsa, recipe follows

Garlic-Lime Mayo, recipe follows

In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.

In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.

Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)

Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.

Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.

Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 60 minutes of actual cooking will begin.

You can either perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. (For stovetop pressure cookers, perform a quick pressure release.) Reserve the cooking liquid.

Pre-heat your oven to 350 degrees

Use tongs to transfer the pork to a baking dish and shred the pork with a couple of forks or your tongs. Ladle some of the cooking liquid over the pork.

Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid during cooking so the meat doesn’t dry out too much.

Get that meat in a tortilla and top it with the salsa, cilantro and the mayo. Serve with lime wedges.

Pineapple Salsa

2 cups diced pineapple

1 cup diced tomatoes

1/4 cup diced red onion

1/4 cup cilantro leaves packed, chopped

Juice from 1 lime

1 small jalapeno, finely minced

Kosher salt, to taste

In a bowl combine pineapples, tomatoes, red onion, chopped cilantro, lime juice and minced jalapenos. Add salt, to taste. Stir until all ingredients are combined. .

Garlic-Lime Mayo

1/3 c. Mayonnaise

2 tbsp. hot sauce (I like Tapatio)

Zest of 1 lime

1 tsp. garlic powder

Kosher salt, to taste

In a bowl, combine all ingredients. Whisk and season with salt.