It’s freezing here in Utah, so I am dreaming of delicious food that reminds me of Hawaii. I am obsessed with pineapple, and this pineapple salsa is absolutely amazing.
I literally closed my eyes as I took a bite of these taquitos today. The only thing missing was the warm sun, and the sound of the beach.
If you are a pineapple lover, you have to try this pineapple salsa. It makes the entire meal. I have made it to just eat with chips before.
It’s even more delicious if you make it with fresh pineapple, but it’s a blizzard outside, and there are no pineapples growing here in Utah right now.
how to make slow cooker hawaiian pork taquitos with pineapple salsa
Step 1: Place pork roast in a slow cooker sprayed with nonstick cooking spray. I use an olive oil spray, but any spray will work.
Step 2: In a mixing bowl, whisk together barbecue sauce, garlic powder, pineapple juice and liquid smoke. Pour the mixture on top of the pork.
Step 3: Cover slow cooker and cook on low for 5-7 hours. If you are in a rush, you could cook it for 3-4 hours on high, but for a more tender and juicy roast, we recommend cooking your meat low and slow.
Step 4: Preheat oven to 400 degrees F.
Step 5: Remove pork from slow cooker and shred.
Step 6: Place pork and a few tablespoons of shredded cheese on each tortilla. Roll up and place seamside down on a baking sheet sprayed with nonstick cooking spray.
Step 7: Spray a light layer of nonstick cooking spray on the tops of assembled taquitos and sprinkle with salt, if desired.
Step 8: Place in pre-heated oven and bake for 10-12 minutes, or until golden brown.
Step 9: Combine all salsa ingredients in a bowl and stir to combine. Keep cold in fridge until ready to serve.
Step 10: Serve warm taquitos with pineapple salsa.
what would I serve with these taquitos?
These are so filling, you don’t need big or extravagant side dishes for this recipe.
I usually pair my taquitos with a side salad and some Spanish rice.
My favorite salad to eat with these, are our Seven Layer Green Salad. It is full of fresh and delicious ingredients that would go perfect with this dish.
I also love our Spanish Brown Rice recipe. I love when my Spanish rice combines with my salad and taquitos. I’m not usually a “food touching other foods” person, but for some reason, this combo just works.
It’s probably the pineapple salsa. You could put that pineapple salsa on just about anything, and it would become your favorite food. It is so fresh and tasty.
watch how to make rice in your instant pot
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes your family will love. Each recipe is tried and true, so you know even your picky eaters will like it.
We take you through each recipe, step by step, and show you exactly how to make it. Have you ever tried making rice in an Instant Pot?
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looking for more mexican inspired recipes?
Turkey Mexican Casserole
Slow Cooker Shredded Mexican Chicken
Mexican Street Corn
Mexican Mac and Cheese
Elyse
Serves: 16
20 minPrep Time
7 hr, 12 Cook Time
7 hr, 32 Total Time
Save RecipeIngredients
- 1 (3-4 pound) pork loin roast
- 1 cup barbecue sauce
- 1 teaspoon garlic powder
- ½ cup pineapple juice
- 1 teaspoon liquid smoke
- 16 small flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup finely diced pineapple
- ½ red pepper, minced
- ½ red onion, minced
- ¼ cup cilantro leaves, roughly chopped
- 1 teaspoon lime juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Place pork roast in a slow cooker sprayed with nonstick cooking spray.
- In a mixing bowl, whisk together barbecue sauce, garlic powder, pineapple juice and liquid smoke. Pour on top of pork.
- Cover slow cooker and cook on low for 5-7 hours.
- Preheat oven to 400 degrees F.
- Remove pork from slow cooker and shred.
- Place pork and a few tablespoons of shredded cheese on each tortilla. Roll up and place seamside down on a baking sheet sprayed with nonstick cooking spray.
- Spray a light layer of nonstick cooking spray on the tops of assembled taquitos and sprinkle with salt, if desired.
- Bake for 10-12 minutes, or until golden brown.
- Combine all salsa ingredients in a bowl and stir to combine. Keep cold in fridge until ready to serve.
- Serve warm taquitos with pineapple salsa.
Calories
Fat
Carbs
Protein
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