Slow Cooker Pineapple Carnitas Tacos
Pork shoulder is slow cooked in a guajillo pepper, pineapple sauce, shredded and served in tacos with fresh pineapple salsa.
Ingredients
- 6 dried guajillo or ancho peppers seeds removed
- 2 teaspoons Mexican oregano
- 1 ½ teaspoons ground cumin
- 2 ½ teaspoons chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2-3 pounds (1 to 1½ kg) pork shoulder
- 1 cup pineapple juice
- 1 garlic clove peeled
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- ¼ teaspoon salt
Instructions
- Remove the pork shoulder from the refrigerator while you prepare.
- To a large bowl add the peppers and cover with boiling water, soak until softened, about 30 minutes.
- To a small bowl add the oregano, cumin, chili powder, cinnamon and salt, mix well.
- Rub the spice mix all over the pork shoulder.
- Drain the peppers and add to a blender along with the pineapple juice, garlic, cumin, oregano and salt. Blend until smooth.
- Add the pork shoulder to a slow cooker and pour half of the sauce over the pork. Cover and cook for 4 hours on high or 8 hours on low.
- There will be liquid in the bottom, do not discard. Remove the bowl from the slow cooker and use 2 forks to shred the pork in the bowl.
- Mix in the rest of the pepper pineapple sauce.
- Serve in a flour tortilla with fresh pineapple salsa.
Video
Nutrition
Serving: 1 | Calories: 543kcal | Carbohydrates: 11g | Protein: 41g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 20g | Cholesterol: 153mg | Sodium: 341mg | Fiber: 2g | Sugar: 5g