Tropical Pulled Pork Tacos with Pineapple Salsa and Black Bean Salad

Step 1: Cook the Pork

Place the pork shoulder in a slow cooker. Add the barbecue sauce, cumin, chili powder, garlic powder, salt, and black pepper. Stir to coat the pork. Cook on low for 8-10 hours, until the pork is very tender.

• 3 pounds pork shoulder
• 1 cup barbecue sauce
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 2: Make the Pineapple Salsa

In a medium bowl, combine the diced pineapple, red onion, bell peppers, cilantro, and lime juice. Season with salt and pepper to taste.

• 1 large pineapple, peeled, cored, and diced
• 1 red onion, diced
• 2 bell peppers, diced
• 1 bunch cilantro, chopped
• 1 lime, juiced

Step 3: Prepare the Black Bean Salad

In a bowl, combine the drained and rinsed black beans, diced red onion, and chopped cilantro. Dress with a bit of olive oil, lime juice, salt, and pepper.

• 1 (15 oz) can black beans, drained and rinsed
• 1 red onion, diced
• 1 bunch cilantro, chopped
• Olive oil
• 1 lime, juiced
• Salt and pepper to taste

Step 4: Assemble the Tacos

Shred the cooked pork. Warm the corn tortillas. Top each tortilla with a portion of the pulled pork, pineapple salsa, and black bean salad.

• Cooked pulled pork from step 1
• 8 small corn tortillas
• Pineapple salsa from step 2
• Black bean salad from step 3