Ingredients
- ½ (3 pound) boneless pork loin, or to taste
- salt and ground black pepper to taste
- 1 (15 ounce) can crushed pineapple, divided
- 1 (14.5 ounce) can chicken broth
- 1 cup orange juice
- 1 small red onion, quartered
- ¼ cup white vinegar
- 2 tablespoons lime juice
- 1 chipotle pepper in adobo sauce
- 3 teaspoons minced garlic
- 2 teaspoons chili powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 (10 ounce) package frozen corn
Why You'll Want This Again
This dish combines the rich, smoky flavors of traditional Mexican street food with the ease of slow cooking. The meat becomes tender and juicy, soaking up a delicious blend of spices and pineapple. It’s a convenient way to enjoy authentic flavors without spending hours in the kitchen.
Tips For Better Flavor
- Use fresh pineapple juice for the best flavor and natural sweetness.
- Trim excess fat from the pork shoulder to prevent greasy sauce.
- Let the meat rest for a few minutes after cooking to keep it moist and tender.
- Trim excess fat from the pork shoulder to prevent greasy sauce.
- Let the meat rest for a few minutes after cooking to keep it moist and tender.
Directions
Season the pork loin with some salt and pepper, then pop it into your slow cooker. In a blender, combine half of the pineapple with the chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, a teaspoon of adobo sauce, garlic, chili powder, salt, cumin, garlic salt, black pepper, onion powder, and oregano. Blend everything until smooth, then pour this flavorful sauce over the pork. Toss in the remaining pineapple chunks and some frozen corn. Let it cook on low for about 8 hours. When the pork is tender, shred it right in the slow cooker, then let it warm for another hour so all those flavors really soak in.
Serving Ideas For Family Meals
Serve the tacos with warm corn tortillas, fresh cilantro, diced onions, and a squeeze of lime. Add some sliced radishes or pickled jalapeños for extra crunch and heat. A side of Mexican rice or black beans pairs perfectly to complete the meal.
Freezing Tips
Store leftover meat in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to keep it tender. You can also freeze the cooked meat for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, pork shoulder or pork butt are great alternatives and work well for slow cooking.
Do I need to thaw the frozen corn before adding it?
No, you can add the frozen corn directly to the slow cooker without thawing.
How spicy is this recipe?
It has a mild to moderate heat level thanks to the chipotle pepper, but you can adjust by adding more or less.
Can I make this recipe in a pressure cooker instead of a slow cooker?
Yes, but reduce the cooking time to about 60-90 minutes on high pressure.
What can I serve with this dish?
It goes well with tortillas, fresh cilantro, diced onions, lime wedges, and your favorite salsa.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Can I prepare the sauce ahead of time?
Yes, you can blend the sauce up to a day in advance and refrigerate it until ready to use.
Is it necessary to shred the pork in the slow cooker?
Shredding in the slow cooker allows the meat to absorb more flavor, but you can shred it on a cutting board if preferred.
