• 3 lb. pork shoulder, roast, or tenderloin.
  • 1 chipotles in adobo sauce, small can
  • 8 oz. crushed pineapple (juice and all), canned or 2 cups of fresh pineapple, chopped
  • 1 c. onion, diced
  • 1/2 c. orange juice, or the juice of two large oranges
  • 4 cloves garlic, smashed
  • 1 T. apple cider vinegar
  • 1 tsp.oregano
  • 1 tsp. cinnamon
  • 1 tsp. cumin
  • 1 tsp.black pepper
  • 1 tsp.sea salt

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Taco Night is sure to become a tradition in your home after indulging in these light and flavorful island-inspired pork tacos.

  1. In a blender, mix chiles, pineapple, orange juice, garlic, onion, vinegar, and spices.
  2. Puree marinade until smooth.
  3. Trim excess fat off pork.
  4. Place pork in gallon plastic zip bag and pour in marinade.
  5. Make sure pork is evenly coated and seal bag tightly.
  6. Marinate pork for 2 or more hours; overnight is best.
  7. Empty pork AND marinade into slow cooker.
  8. Cover. Cook on Low for 6-8 hours.
  9. Shred or slice pork, mixing in marinade and juices.
  10. Serve in crisp lettuce wraps or Paleo Wraps.
  11. Garnish with salsa, onion, red cabbage, or cilantro.

NOTE: Be sure to Marinade pork!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Tacos Al Pastor Nutrition * *

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