Ingredients
For the Pig Skin Taco Shells:
1 large piece of pig skin (about 1 pound)
Salt, to heavily coat
For the Pico de Gallo:
2 tomatoes, diced
½ onion, finely chopped
¼ cup fresh cilantro, chopped
1 jalapeno, seeded and minced
1 juiced lime,
Salt and pepper, to taste
For the Grilled Pineapple:
1 small pineapple, peeled and sliced into rings
Olive oil, for brushing
Tools
sheet Baking
2 Metal Taco Shell Holders
Oven
Brush
Cutting Board
Knife
Mixing Bowls
Plate or Tray
Oven Mitts
Tongs
Directions
Step 1
For the Pig Skin Taco Shells:
Step 1
Start by cleaning the pig skin and removing any excess fat.
Step 2
Generously coat the pig skin with salt on both sides.
Step 3
Place the salted pig skin on a plate or tray and leave it uncovered in the refrigerator overnight. This step will help to dry out the skin.
Step 4
Preheat your oven to 325°F.
Step 5
Place two metal taco shell holders on a baking sheet.
Step 6
Carefully lay the prepared pig skin over the taco shell holders, draping the skin to create the taco shell shape.
Step 7
Bake the pig skin in the preheated oven for about 15-20 minutes, or until the skin becomes crispy and holds its shape.
Step 8
Remove the taco shell from the oven and let it cool slightly before handling.
Step 9
For the Pico de Gallo and Pineapple
Step 10
In a bowl, combine the diced tomatoes, chopped onion, cilantro, minced jalapeno, and lime juice.
Step 11
Season with salt and pepper to taste. Mix well and refrigerate until ready to use.
Step 12
Preheat a grill or grill pan over medium heat.
Step 13
Grill the pineapple rings for about 2-3 minutes on each side, until they develop grill marks and caramelize slightly. Remove from heat and set aside.
Step 14
Brush the pineapple rings with a little olive oil to prevent sticking.
Step 15
For the Assembly
Step 1
Fill each pig skin taco shell with a generous portion of pulled pork.
Step 2
Top with pico de gallo and grilled pineapple slices.
