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.
Print Recipe
Servings: 4 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
- 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.
Notes
We recommend organic ingredients when feasible.
Gluten-free if corn tortillas are used.
Nutrition Facts
Nutrition Facts
Slow Cooker Pineapple Pork Tacos
Amount Per Serving
Calories 56
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 585mg25%
Potassium 149mg4%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 7g8%
Protein 1g2%
Vitamin A 105IU2%
Vitamin C 42.9mg52%
Calcium 48mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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 sharing – good to know! :)
Thanks for the suggestion. This is exactly what I want to do too!
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!