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
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
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Place pork shoulder in the bottom of slow cooker.
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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.
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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.
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Karina
September 10, 2018 at 7:54 amI 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!
Lisa
September 25, 2018 at 3:59 pmThe 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!
Kashif
September 13, 2018 at 12:50 amHelo
Thanks for sharing usefull information with us
Lori Adler
September 13, 2018 at 12:54 pmCan you substitute canned pineapple, and if so, how much? Thanks!
Lisa
September 25, 2018 at 3:59 pmYes! 1 to 1 1/2 cups.
Katie
September 20, 2018 at 7:43 pmYum! Made these tonight and even my pickiest of eaters enjoyed them. I barely managed to squirrel away some leftovers for my lunch tomorrow.
Lisa
September 25, 2018 at 3:59 pmThat’s good and bad! I love leftovers :)
Elise
September 26, 2018 at 9:18 pmThis 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!
Lisa
October 1, 2018 at 3:55 pmThanks for sharing – good to know! :)
Emilie
October 25, 2018 at 1:49 pmThanks for the suggestion. This is exactly what I want to do too!
The Sexy Dietitian
October 1, 2018 at 3:03 pmThe tacos are wonderful, easy to make & the kids loved them too! Thank you!!
Lisa
October 1, 2018 at 3:55 pmI’m so glad. Thanks for sharing!