We recently returned from a quick trip to Mexico.
This trip, along with all Tuesdays, got me to thinking about Taco Tuesday with a little bit of a different theme: Pork & Pineapple Street Taco Cups.

Yes, taco cups.

Sort of fluted, sort of floral looking, definitely taco-ish – but also garnished with the fresh fruit deliciousness of a pineapple salsa! And, of course, juicy cumin scented pork roast.

Yum!

Pork & Pineapple Street Taco Cups

2 lbs. boneless pork ribs
2 Tbs. olive oil
1 tsp. ground cumin
1 tsp. ground  basil
1/4 tsp. sea salt
1/8 tsp. ground coriander
freshly ground pepper

8 small flour tortillas
1 cup white cheddar cheese, shredded

1 cup fresh pineapple, cut into small chunks
1/2 yellow bell pepper, cut into small chunks
1/4 red onion, finely chopped
1/2 serrano pepper, seeded and finely minced
1 Tbs. fresh basil, thinly sliced
1 Tbs. extra virgin olive oil
sea salt

Preheat the oven to 425 degrees. Rub the pork thoroughly with olive oil and coat the pan as well. Rub with cumin, basil, salt, coriander, and pepper, until all surfaces are covered. Bake, covered for about 45 minutes, until soft and cooked fully though.
Remove from oven and allow to rest. Slice thinly

Meanwhile, dip each tortilla into a bowl of water to soften. Press into a muffin tin to create a “cup” bottom. Sprinkle with coarse salt. Bake for about 10 minutes, until just starting to brown and crisp. Remove from the oven and allow to cool enough to handle.

While things are cooking, combine all the salsa ingredients (pineapple through olive oil and salt) and toss well.

To assemble the taco cups, fill each cup/shell with the sliced pork, top with shredded white cheddar, and then spoon the fresh salsa on top!

Be sure to enjoy with a large shot of chilled tequila.
Don Julio 1942 is my personal favorite!