Wild Hog & Pineapple Street Tacos
A Wild Game twist on Pork and Pineapple street tacos. These are sure to please!
Equipment
- Cast Iron Skillet
Ingredients
Marinade
- 1 lb Wild Hog Backstrap or Tenderloin cubed or sliced thin
- 1/4 cup Soy Sauce
- 1/4 cup Brown Sugar packed
- 1/4 cup Olive Oil extra virgin
- 2 tbsp Garlic Powder
- 1 cup Cilantro finely chopped
Tacos
- 3 Whole Limes
- 1 cup Pineapple cut into quarter inch cubes
- 1 cup White Onion finely chopped
- 1 cup Cilantro finely chopped
- 10 Corn Tortillas
Finishing Sauce
- 1 cup Avocado Salsa
- 1 cup Sour Cream
Instructions
Building the Marinade
- In a non-reactive container, add Olive Oil, Soy Sauce, Brown Sugar, Garlic Powder, Cilantro and juice from 1 whole Lime.
- With a fork, whisk all ingredients together until the mixture resembles a fine paste.
- Add your Wild Hog backstrap and refrigerate for up to 8 hours. Remove periodically and shake the container to ensure the meat is all coated with the marinade.
Cooking The Meat
- In a cast iron skillet over medium heat, brown the pork. The brown sugar in the marinade should be allowed to caramelize and form a crust on the outside of the meat. Once fully cooked, set aside for use in the tacos.
Pre-Taco Construction
- In a separate bowl, combine the white onion and cilantro. Add the juice from 1 lime and mix thoroughly.
- In another bowl, combine the equal parts Avocado Salsa and Sour Cream. Mix until the two become one. This will be your finishing sauce. Give it a taste...its good!
Constructing the Masterpiece
- Lay down one warmed Corn Tortilla and top with your browned Wild Hog Backstrap.
- Layer on the cilantro-onion-lime mixture
- Add diced pineapples
- Top this all with your finishing sauce
- Slice the remaining lime to serve with the tacos. Enjoy!