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.
