Shredded Pork and Pineapple Tacos

Photo: Shredded Pork and Pineapple Tacos

TOTAL TIME: 10 hr 25 min
Prep: 25 min
Inactive Prep: --
Cook: 10 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1/2 recipe Slow Cooker Shredded Pork (about 1 1/2 pounds), recipe follows
  • 16 (6-inch) corn tortillas, warmed
      • GARNISHES:
      • Pickled Red Onions, recipe follows
      • Lime wedges
      • Kosher salt
        SLOW COOKER SHREDDED PORK:
        • 1 (15-ounce) can tomato sauce
        • 3 tablespoons chili powder
        • 3 tablespoons light brown sugar
        • 2 teaspoons ground coriander
        • 1 teaspoon ground cumin
        • 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
        • Kosher salt and freshly cracked black pepper
        • 5 cloves garlic, minced or grated
        • 2 yellow onions, diced
        • 1/4 cup fresh lime juice
        PICKLED RED ONIONS:
        • 1/2 medium red onion, thinly sliced (about 3/4 cup)
        • 1 jalapeno, seeded and cut into rings
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        Directions

        Assemble the Shredded Pork in the warmed tortillas and top with pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt.
        Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.

        Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.

        Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.

        Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
        In a small saucepan, over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard liquid before using.

        Per serving: Calories 359; Total Fat 8.5 grams; Saturated Fat 2.5 grams; Protein 21 grams; Total Carbohydrate 50 grams; Sugar: 15 grams; Fiber 4 grams; Cholesterol 56 milligrams; Sodium 496 milligrams;

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        5

        Newest Ratings and Reviews

        Read all 3 reviews

        • on January 17, 2013

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          This was very very good! The whole family loved it looking forward to leftovers or lunch today! I did everything the same and it was perfect!

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        • on February 06, 2012

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          Made this for super bowl and everyone loved it!! I love slow cooker recipes like this that are easy and and taste delicious.

          people found this review Helpful.
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        • on July 11, 2011

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          Super easy to make and tastes great. I used the pork shoulder and it just melted after it was out of the slow cooker for 8 hours on low. I would recommend this to anyone!! Good job Kelsey!

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