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  • 10servings
  • 480minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, E
MineralsCopper, Natrium, Fluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 lb pork shoulder butt roast

  2. 1/2 tsp salt

  3. 1/2 tsp pepper

  4. 1 jalapeño pepper , minced

  5. 4 cloves garlic , minced

  6. 2 onions , chopped

  7. 2 tbsp Penzey's Black and Red spice

  8. 1 tsp ground cumin

  9. 1 tsp cinnamon

  10. 1 tbsp smoked paprika

  11. generous handful fresh oregano

  12. 1 can (28 oz/796 mL) tomatoes

  13. 3/4 cup fresh or canned pineapple , chopped

  14. 1/2 cup pineapple juice

  15. To serve:

  16. corn tortillas

  17. Fresh cilantro

  18. salsa / hot sauce of your choice

  19. queso fresco or fresh feta , crumbled

  20. guacamole

  21. lime quarters

Instructions Jump to Ingredients ↑

  1. Sprinkle pork with salt and pepper. Place in slow cooker.

  2. In a large bowl, combine jalapeño, garlic, onions, spices, oregano, tomatoes, pineapple and pineapple juice.

  3. Use an immersion blender to bend to a chunky sauce-like consistency.

  4. Pour over pork (you’ll use about 3/4 of the amount of sauce you use), making sure you coat the pork on all sides. Set the remainder of the sauce aside – you might need it later.

  5. Cook on “Low” setting for 6-8 hours. The pork will fall apart when it’s done.

  6. Remove pork from the slow cooker and shred the meat gently with two forks, spooning some of the cooking sauce over it.

  7. At this point, you can refrigerate the meat. When you are ready to eat it, reheat slowly in a saucepan, adding some of the reserved sauce.

  8. Serve on corn tortillas with condiments of your choice.

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