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Slow Cooker Pulled Pork Tacos with Pineapple Salsa
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 2 pounds boneless pork shoulder
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 8 small corn tortillas
  • 2 cups diced fresh pineapple
  • 1/2 red onion, finely diced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 jalapeno, seeded and minced (optional)

Instructions
 

  • Place the pork shoulder in the slow cooker. Add the sliced onion, minced garlic, cumin, chili powder, salt, pepper, and chicken broth around the meat.
  • Cover and cook on low for 8 hours until the pork shreds easily with a fork.
  • Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir it into the juices.
  • In a mixing bowl, combine the diced pineapple, finely diced red onion, chopped cilantro, lime juice, and minced jalapeno if using. Stir gently to mix.
  • Warm the corn tortillas and fill each one with a portion of the pulled pork. Top with a generous spoonful of the pineapple salsa.

Notes

Make the pineapple salsa a few hours ahead and keep it in the fridge so the flavors have time to blend. If the pork seems dry after shredding, add a splash more broth before serving. Leftovers reheat well in a skillet over medium heat with a little extra liquid to keep the meat moist.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife