These slow-cooked pork tacos with jalapeño and pineapple are a perfect blend of sweet and spicy, and who doesn’t like shredded pork?
Ingredients:
3 pounds of pork shoulder, pork butt.
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 cloves of garlic, minced
1/4 cup chopped cilantro
1 small white onion
20 ounce can pineapple chunks (do not drain)
2 sliced jalapeños
1 small lime
To serve
corn tortillas
The cheese I used is sharp white cheddar.
additional sliced jalapeño
Jimica would be nice too!
Instructions:
Add the pork to the slow cooker and sprinkle with salt and pepper. Add garlic, cilantro, onion, pineapple and its juices and jalapeño.
Cut the lime in half and squeeze it over the pork and the other ingredients.
Cover and simmer for 9 hours without opening the lid during the cooking time.
When the cooking time is done, shred the meat with two forks in the slow stove. Discard the pieces of fat.
Serve on heated corn tortillas and add the desired ingredients.
Enjoy!