LeMoine Family Kitchen

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Slow Cooker Pork Tacos with Pineapple Salsa

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slow cooker pork tacos with pineapple salsa

 

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, the meat just falls right off.

After the meat cooks, I shred it up and place it back into the amazing broth that was created with natural juices, pineapple juice and the flavors of the dry rub that have seasoned the broth… the meat just soaks it all up! Stuff a warm tortilla with the pork and top it off with a simple salsa of pineapple, roasted poblano peppers, orange bell peppers, red onion and cilantro; these are a crowd pleaser for sure!!!

Serves ~10

slow cooker pork taco with pineapple salsa    slow cooker pork tacos with pineapple salsa

HAPPY EATS!

 

Print
Slow Cooker Pork Tacos with Pineapple Salsa
 
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
  1. Combine the garlic salt, oregano, chili powder, cumin, paprika, onion powder and brown sugar in a bowl.
  2. 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.
  3. Add the garlic cloves, onion and pineapple juice to the slow cooker. Place the meat on top. Set to low for 6 hours.
  4. At the end of the 6 hours pull out the pork and place into a big baking dish.
  5. Using a slotted spoon clear the broth of the garlic and onions.
  6. Shred the pork {discard the bone} and place the meat right back into the broth. Let it sit for 30 mins on warm.
  7. 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.
  8. 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.
  9. Warm the tortillas wrapped in a damp cloth in the microwave for about 30 seconds depending on the power of your microwave.
  10. Stuff the tortillas with some of that shredded pork and top with the salsa! So good!

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Comments

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