Inspired by a recipe my daughters made at cooking camp over the summer, here is a super easy version of pineapple pork tacos you can throw in your slow cooker on a busy weeknight (hello, fall)! This recipe was my first time trying pineapple on a taco, and, I have to say, it’s so good for something different and refreshing. Hard to go wrong with anything that’s wrapped up in a warm tortilla. :) Enjoy!
Slow Cooker Pineapple Pork Tacos
Inspired by a recipe my daughters made at cooking camp, here are some super easy pineapple pork tacos you can throw in your slow cooker on a busy weeknight.
Ingredients
- 2 pounds pork shoulder or Boston butt roast
- 1/2 onion, roughly chopped
- 1/4 pineapple, peeled and roughly chopped
- 2 limes, juiced
- 2 tablespoons apple cider vinegar
- 4 cloves garlic, crushed
- 1 jalapeno, seeded and roughly chopped
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- tortillas, diced pineapple, tomatillo salsa, sour cream, and cilantro, for serving
Instructions
-
Place pork shoulder in the bottom of slow cooker.
-
Combine all ingredients in a blender, and blend until smooth. Pour over top of pork, cover with lid, and cook until meat is falling apart, 4 hours on high or 6 to 8 hours on low.
-
Shred meat with a fork, drain, and serve with accompaniments.
Recipe Notes
We recommend organic ingredients when feasible.
Gluten-free if corn tortillas are used.
Nutrition Facts
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Our New Lunch Boxes and Bags
The tacos are wonderful, easy to make & the kids loved them too! Thank you!!
I’m so glad. Thanks for sharing!
This was delicious! I don’t usually comment, but the day got away from me and I didn’t have time for slow cooking, so I converted to the Instant pot and thought I’d share how I did it. First sear the pork (IP sauté mode) 2 to 3 minutes per side in 1 tablespoon of oil. Then pour the pineapple mixture over top, Cook on manual for 40 minutes (20 minutes per pound), and allow pressure to release naturally, about another 25 minutes. I’ll definitely make it again. Maybe next time I’ll get it in early enough to use the slow cooker!
Thanks for the suggestion. This is exactly what I want to do too!
Thanks for sharing – good to know! :)
Yum! Made these tonight and even my pickiest of eaters enjoyed them. I barely managed to squirrel away some leftovers for my lunch tomorrow.
That’s good and bad! I love leftovers :)
Can you substitute canned pineapple, and if so, how much? Thanks!
Yes! 1 to 1 1/2 cups.
Helo
Thanks for sharing usefull information with us
I usually keep frozen pineapple chunks on hand. Could you tell me how much frozen pineapple I should use for 1/4 pineapple? Recipe looks delicious!
The frozen pineapple may give off more moisture, but it’s definitely worth a try. I’d add 1 to 1 1/2 cups of cubed pineapple. Good luck!