- 6
- 20 mins
- 260 mins
Ingredients
- 1 large yellow onion, chopped, divided (1/4 of the chopped onion into the crockpot, 3/4 of it into the sauce)
- 1 fresh pineapple, peeled, cut into 1/2 inch chunks, save the pineapple juice, divided (half into the sauce, 1/4 whole into the crockpot, 1/4 for topping)
- 1/4 cup apple cider vinegar
- 1 tbsp chile powder
- 4 garlic cloves
- 2 tsp salt
- 1 tsp dried Mexican oregano
- 1 tbsp cumin
- 2-4 chipotle chiles + 1-2 tbsp adobo sauce (depending on how spicy you want it)
- 3 lbs pork roast
- Corn tortillas
- Cilantro
- Small white onion, finely chopped
- Cotija
- Crema Mexicana
- Lime wedges
Preparation
Step 1
Instructions
To make the sauce, place ¾ of the yellow onion, ½ of the pineapple, the pineapple juice, apple cider vinegar, chile powder, garlic, salt, oregano, cumin, chipotle chiles, adobo sauce, and ¼ cup water in a blender and puree until smooth.
Place pork roast into the crockpot and pour in the sauce to cover the pork. Add in the remaining ¼ of the yellow onion and a quarter of the pineapple. Reserve the last ¼ of the pineapple for topping the tacos.
Cook pork in the crockpot for 4 hours on high or 8 hours on low, checking occasionally.
When pork has finished cooking, remove from the crockpot and chop/shred. Return to crockpot and mix pork in with the sauce, allow pork to simmer in sauce.
While pork and sauce simmer, heat a skillet over medium high heat. Place remaining pineapple chunks in skillet and char for 2-3 minutes.
To serve tacos, warm tortillas in skillet for 1-2 minutes.
Top tortillas with pork, cilantro, chopped white onion, cotija, crema, and lime wedge.
Instructions