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
Reasons You'll Love It
This dish combines tender, flavorful pork with a perfect balance of spices and sweetness. Cooking it slowly allows the meat to become incredibly juicy and tender. It’s a great way to enjoy authentic flavors with minimal effort.
Pro Cooking Tips
- Use fresh pineapple juice for a brighter, more natural sweetness.
- Trim excess fat from the pork to avoid greasy tacos.
- Let the meat rest for a few minutes after cooking to lock in the juices.
- Trim excess fat from the pork to avoid greasy tacos.
- Let the meat rest for a few minutes after cooking to lock in the juices.
Directions
Season the pork loin generously with salt and pepper, then pop it into your slow cooker. Next, blend half of the pineapple along with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, adobo sauce, garlic, chili powder, salt, cumin, garlic salt, black pepper, onion powder, and oregano until smooth. Pour this flavorful sauce over the pork. Toss in the remaining pineapple chunks and some frozen corn. Cook everything on low for about 8 hours until the pork is tender. Once it’s done, shred the meat right in the slow cooker and let it warm through for another hour before serving.
Serving Options To Try
Serve the tacos with warm corn tortillas, freshly chopped onions, cilantro, and a squeeze of lime. Adding a side of pickled red onions or a simple avocado salsa will enhance the flavors and add a refreshing contrast.
Leftover Care Tips
Store leftover meat in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the meat tender. You can also freeze the cooked pork for up to 2 months; thaw overnight before reheating.
