Cook Time: 23 Minutes
Heat a non-stick skillet over medium-high heat. Add Smithfield Ground Pork, brown for 6-8 minutes; drain excess fat and return to skillet. Add red enchilada sauce; return to heat and reduce to medium; simmer for another 12 minutes or until liquid has reduced by half. Remove from skillet.
Heat vegetable oil in another medium skillet over medium-high heat. Add onions and sauté for 1 minute, next add pineapple chunks, sauté for 2-3 minutes or until pineapple begins to brown. Season with salt and pepper. Remove from heat, transfer to a bowl and fold in minced cilantro.
Add 1/3 cup of red chili pork to one half of each warmed tortilla, top the pork with 1/4 cup of warm pineapple relish, fold into tacos. Serve two tacos per person along with your family’s favorite Mexican rice and refried beans. Enjoy!
Recipe and photo by Smithfield.