Slow Cooker Pineapple Pork Tacos

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

Course: Dinner

Cuisine: Mexican

Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free

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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

1. Place pork shoulder in the bottom of slow cooker.

2. 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. 

3. Shred meat with a fork, drain, and serve with accompaniments. 

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Recipe Notes

We recommend organic ingredients when feasible.

Gluten-free if corn tortillas are used.