Adapted from paleopot.com
3 pound pork shoulder, roast, or tenderloin. I used a shoulder.
dried guajillo chili peppers (rehydrated in water) or 6 chipotles in adobo sauce (easier to find).
8 ounce can of crushed pineapple (juice and all), or 2 cups of fresh pineapple, chopped.
cup of white onion, diced.
Half a cup of orange juice, or the juice of two large oranges.
cloves of garlic, smashed.
Tbsp of apple cider vinegar.
tsp of oregano.
tsp of cinnamon.
tsp of cumin.
tsp of black pepper.
tsp of sea salt.
large ziplock bag for the pork to marinade in.
optional: add or subtract chili peppers/powder to your personal taste.
Salsa garnish: equal amounts of pineapple, white onion, and cilantro with a touch of lime juice.
If using dried chilis, boil them in a small saucepan until fully rehydrated and softened, then drain. In a blender or food processor, combine your chiles, pineapple, orange juice, garlic, onion, vinegar, and spices. Puree your marinade until an even consistency is obtained. Trim all excess fat off of your cut of pork. Place your pork in your large ziplock bag and pour in your marinade. Make sure your pork is evenly coated and remove as much air as possible from your bag before sealing. Let your pork marinade for at least 2 hours, yet overnight is worth the wait and flavor. I let mine go 18 hours. Dump your pork and marinade into your slow cooker. Cook on low for 6 to 8 hours. Shred or slice your pork as you see fit, mixing in some of the delicious marinade and pork juices. Serve in crisp lettuce wraps. Garnish with a simple salsa made of equal parts pineapple, white onion, and cilantro, with a touch of lime juice. Watch these disappear fast!