Pork Tacos with Blueberry Pineapple Salsa

This pulled pork taco recipe with refreshing salsa is perfect for a big group.

Rain or shine, snow or more snow, pork tacos is an all-season dinner. Eat these! Right now!

Pulled Pork

1 cup B.C. blueberries, fresh or frozen
1/2 cup yellow onion, diced
2 tbsp garlic, chopped
1 tbsp canned chipotle pepper, chopped
1 tbsp salt
1 tsp ground black pepper
1 tsp sweet paprika
1/2 tsp fresh thyme
3-4 lb pork shoulder

In a sauce pan, on a medium-low heat, cook the blueberries, onion, garlic, chipotle, salt, pepper, paprika and thyme until reduced, breaking down the mixture with a spoon.

Cool completely and spread over the pork to marinade in the refrigerator for 1- 5 hours.

Cook marinated pork in an uncovered roasting pan on low heat (275F/135C) for 4-5 hours.

Allow to rest and cool.

Separate and shred into small pieces.


1 cup B.C. blueberries, fresh or frozen
3/4 cup pineapple, diced
1/2 cup jicama, diced
1 tbsp jalapeño pepper, de-seeded, finely diced
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
1/2 tsp salt
1/2 tsp ground black pepper
12 4-6

Mix together the blueberries, pineapple, jicama, jalapeño, cilantro, lime, salt and pepper and set aside.

To serve, warm tortillas in oven or microwave for 15-30 seconds.

Fill the tortilla with shredded pork then top with salsa.

12-16 tacos
Prep Time:
10 minutes
Cook Time:
5 hours, 30 minutes