A little bit messy, a whole lot delicious! These Slow Cooker Pork Tacos with Pineapple Salsa are easy to make and have such incredible flavor from the dry rubbed, slow cooker tender pork; to the sweet pineapple salsa. This recipe right here is a great example of why a slow cooker can be such a great thing! The meat comes out absolutely perfect every time
Slow Cooker Pork Tacos with Pineapple Salsa
Category Mexican Pork Slow Cooker
A little bit messy, a whole lot delicious! These Slow Cooker Pork Tacos with Pineapple Salsa are easy to make and have such incredible flavor.
Ingredients
For the Pork:
- 8 lb bone in pork shoulder, skin trimmed off
- 5 Tbsp garlic salt
- 3 Tbsp dried oregano
- 4 Tbsp hot Mexican style chili powder
- 3 Tbsp cumin
- 3 Tbsp sweet paprika
- 3 Tbsp onion powder
- 4 Tbsp brown sugar
- 1 Tbsp liquid smoke
- 6 Tbsp olive oil
- 8-10 garlic cloves
- 1 red onion, quartered
- juice from 2 – 20 oz cans of pineapple tidbits in 100% pineapple juice
Salsa:
- 2 20 oz cans pineapple tidbits in 100% pineapple juice
- 1 orange bell pepper, small dice
- 1 small red onion, small dice
- 2 poblano peppers
- fresh cilantro
- Corn tortillas
Instructions
- Combine the garlic salt, oregano, chili powder, cumin, paprika, onion powder and brown sugar in a bowl.
- Add in the liquid smoke and olive oil, mix until a nice paste. Rub all over the meat, it will be a lot but its a big hunk of meat.
- Add the garlic cloves, onion and pineapple juice to the slow cooker. Place the meat on top. Set to low for 6 hours.
- At the end of the 6 hours pull out the pork and place into a big baking dish.
- Using a slotted spoon clear the broth of the garlic and onions.
- Shred the pork {discard the bone} and place the meat right back into the broth. Let it sit for 30 mins on warm.
- For the salsa, you can make this hours earlier to let the flavors mesh. Place the poblano peppers onto a baking sheet and pop them under the broiler. Char on all sides. Place the peppers into a glass bowl and cover with plastic wrap. The steam will allow you to easily pull the skin off. Let it sit 10-15 mins before peeling the skin off by hand. Dice the peppers.
- Add the pineapple tidbits, poblano and orange peppers, the red onion and a whole lot of fresh chopped cilantro {if you aren’t a huge fan of cilantro simply add less}. Stir together and season lightly with salt and pepper.
- Warm the tortillas wrapped in a damp cloth in the microwave for about 30 seconds depending on the power of your microwave.
- Stuff the tortillas with some of that shredded pork and top with the salsa! So good!
Recipe and Photo: Foodista / CC BY
