Pork & Pineapple Tacos
Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat.
Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat.
Ingredients
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1 tablespoon chili powder
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2 teaspoons smoked paprika
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1 teaspoon packed light brown sugar
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¾ teaspoon salt, divided
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½ teaspoon garlic powder
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½ teaspoon ground pepper
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1 (2-pound) pork loin roast, trimmed
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⅓ cup apple juice
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½ cup lime juice
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2 cups finely diced fresh pineapple (about 1/2 small pineapple)
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1 cup finely diced seeded cucumber
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¼ cup finely diced red onion
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2 tablespoons cider vinegar
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12 6-inch corn tortillas, warmed
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2 cups shredded red cabbage
Method
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Combine chili powder, paprika, brown sugar, ½ teaspoon salt, garlic powder, and pepper in a small bowl.
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Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.
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Meanwhile, combine lime juice and the remaining ¼ teaspoon salt in a medium bowl. Add pineapple, cucumber and onion; toss to combine. Refrigerate until ready to serve.
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Skim off visible fat from the juices in the slow cooker. Using 2 forks, shred the meat. Stir in vinegar.
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To assemble tacos: Place a generous ¼ cup of pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 ½ tablespoons of shredded cabbage and about 3 tablespoons of the pineapple salsa.
