For the big game, this easy prep-ahead DIY Taco Bar with Kalua Pork Tacos with Pineapple Mango Salsa with be a team favorite!
The big game is fast approaching – have you started thinking about those must have game day eats? This year, it’s all about tacos for my game day menu with my easy and delicious prep-ahead DIY Taco Bar.
When it comes to tacos, one of my mandatory game day taco dishes is a slow cooked Pork Tinga packed with pork, sausage, and potatoes. For an aloha spin, I will be going non-traditional with Kalua Pork Tacos with Pineapple Mango Salsa. A zippy quick Fish Taco can be made with baked fish sticks seasoned with Old El Paso taco seasoning, fresh cabbage, Pineapple Mango Salsa and touch of lime crema. To go with everything, I also have various condiments available for my guests such as a rich lime crema, refried beans, salsas, avocados, fresh limes and lots of shredded queso blanco, one of my favorite Mexican cheeses.
When you are planning your menu for the big game, why not have a DIY Taco Bar with these Kalua Pork Tacos with Pineapple Mango Salsa. Make sure to pick up Old El Paso’s tortilla shells, refried beans, taco seasoning and so much more at your local Walmart! Also – don’t forget the Avocados from Mexico!
Aly M. Cleary
Yields 8-12
For the Big Game, make a DIY Taco Bar with delicious taco fillings like Pork Tinga , Fish Tacos and these Kalua Pork Tacos with Pineapple Mango Salsa.
30 minPrep Time
8 hrCook Time
8 hr, 30 Total Time
Save Recipe
Ingredients
- ••••••••••••••••••••For the Kalua Pork Tacos••••••••••••••
- 2 teaspoons of canola oil
- 3 pounds of pork shoulder
- 1 tablespoon of Hawaiian red salt
- 1 teaspoon of Ono seasoning (optional)
- 1 tablespoon of liquid smoke
- Old El Paso Flour Taco Boats and Mini Flour Taco Boats
- 1 avocado, diced (I love using Avocados from Mexico)
- ••••••••••••••••For the Pineapple Mango Salsa••••••••••••••••
- 1 cup of fresh pineapple, diced small
- 1 large mango, diced small
- 1 small jalapeño, seeds and ribs removed, minced
- 1 red bell pepper, seeds and ribs removed, diced
- 1 half of a red onion, diced
- Zest and juice of one lime
- 1/4 teaspoon of salt
- 1 tablespoon of cilantro (or flat leaf parsley if you don’t like cilantro)
Instructions
- To make the Kalua Pork:
- Heat a slow cooker stovetop safe insert or a large skillet over medium high heat.
- Add the canola oil to the slow cooker and brown the pork shoulder on all sides.
- Remove to a plate to rest for a minute.
- Pierce the pork all over with a sharp knife so that the seasoning can absorb in quicker.
- Add a bit of the Hawaiian sea salt and rub that into the browned pork along with a bit of the Ono seasoning if using.
- Return the browned pork to the slow cooker and add the remaining Hawaiian salt and ono seasoning along with the liquid smoke.
- Cover the top with a bit of aluminum foil to steam the pork and then cover with the slow cooker cover.
- Set the time to cook for 8 hours on low.
- When the pork is ready, remove from the slow cooker and shred the kalua pork with forks.
- Moisten with a bit of the slow cooker juices.
- To make the Pineapple Mango Salsa:
- In a large bowl, add the diced fresh pineapple, mango, jalapeño, red bell pepper, red onion, lime zest and lime juice, salt and the cilantro (or flat leaf parsley).
- With a spatula, fold the ingredients together.
- Chill for about 30 minutes or longer for the flavors to come together.
- To make the Kalua Pork Tacos:
- To your Old El Paso Flour Tortilla taco boat, add a bit of Kalua pork, some Pineapple Mango Salsa and a bit of diced avocado.
- Enjoy!
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