Vindaloo Pulled Pork Tacos

Our spicy, tangy Vindaloo Sauce turns pulled pork into a flavor-packed fiesta. Tucked into warm tortillas and topped with grilled pineapple, it’s bold, bright, and ready for dinner.

Ingredients:

• 1½ lbs pork shoulder or pork butt, boneless

• 1 jar Rupen’s Vindaloo Curry Sauce

• ½ cup water

• 1 small pineapple, peeled and sliced

• Corn tortillas

• ½ white onion, finely chopped

• Fresh cilantro, chopped

• Lime wedges

Instructions:

1. In a slow cooker or Dutch oven, add pork, Vindaloo Sauce, and water. Cook on low for 6–7 hours until the pork is fall-apart tender.

2. Grill or roast the pineapple until lightly charred, then chop into small chunks.

3. Warm the tortillas and fill with shredded pork, grilled pineapple, onion, and cilantro.

4. Serve with lime wedges for a zesty finish.