Bright, punchy, and highly versatile, these tacos make a quick(ish) weeknight meal – or the beginnings of a spectacular Spring party.
I also may or may not have eaten this, or a variation on this, for the entirety of last week – and may or may not have posted a melodramatic memorial to said lunch variation as a Picture of the Day.
Paleo Pork Tacos with Pineapple Rhubarb Salsa
About 6 ounces pulled pork per person – I slow-cooked mine simply for 6 hours with a liberal sprinkling of my favorite seasoning, but this slow roasted recipe would be fantastic, or this salsa verde Instant Pot version, or this “plain” Instant Pot version would all be fantastic here
Paleo crepes (I used this recipe from Running To The Kitchen, but cut the eggs down to 4) – when making, I ladled out 1 scoop per crepe to make tortilla-sized portions. Note: be careful when using fresh fat in this recipe, the first crepe-tilla of each fat addition always turns out wonky for me.
1 stalk rhubarb (1/4 c. when diced)
Pineapple (1/4 c. when diced)
2 Tbsp. cilantro
Pinch Kosher salt
1 Tbsp. pomegranate molasses
1 tsp. lemon juice
To make the salsa: Dice the rhubarb and pineapple and add to a small bowl. Chop the cilantro and add, along with the salt, molasses and lemon juice. Stir to combine.
To serve: Place 2-3 ounces pork in the center of each crepe and top with salsa.
Serves 2, maybe 3 if you have a nice side.