For the Salsa

  • 1 cup small pineapple, diced
  • 1 habanero, seeds & steam removed, very finely minced
  • ¼ cup small red onion, diced
  • 2 Tbsp. rough-chopped cilantro
  • Lime juice, salt & pepper to taste

For the Slaw

  • 2 cups julienned red cabbage
  • 1 bunch scallions, sliced thin on a bias
  • ¼ cup mayonnaise (store-bought or housemade)
  • Salt & pepper to taste



Roasted & Seared Pork Shoulder

Meal Course:


Dish Type:

Appetizer, Entrée, Sandwich


  1. Combine all salsa ingredients except habanero and cilantro; add the habanero a little at a time, tasting as you go. If you want it super spicy, you can add the whole thing. Ideally, make the salsa ahead of time and let it sit for a little while to allow the flavors to meld together. Fold the cilantro in right before serving so that it doesn’t become discolored.
  2. Combine slaw ingredients- again, mixing the slaw ahead of time will save time, as well as allow all flavors to combine.
  3. Warm the pork, either by heating in a pan or on a plancha.
  4. Warm the tortillas, either by steaming or warming over the grill.
  5. To put the whole dish together, lay out all your tortillas. Put equal amounts of slaw on each one, then top with equal amounts of pork. Finish with a spoonful of the salsa.