Once upon a time I discovered this Slow-Cooker Sweet Pork recipe and my life was forever changed. The other day I made this pineapple chipotle version and oh my goodness. The same tender meat cooked in a fresh pineapple adobo sauce? Unreal!
When I throw this into the slow-cooker I also put some onions in the fridge to pickle while it cooks. Pickled onions and a sprinkle of feta cheese take these tacos to the next level!
Slow-cooker meals that can be thrown in ahead of time and forgotten about until dinner are the best kinds of meals. They give me more time to pick up every.single. plastic bowl and cup from the kids drawer in the kitchen after my 13-month old has emptied it out for the 9th time that day. I’ve been so spoiled having only my older so for the past few years that I’ve forgotten this busy into everything walking age. Good thing we love him to pieces! I love watching what piques his curiosity all day as he tottles around even if it results in messes.
I should also note that my 13-month-old ate twice as much of this meat as my hearty-appetited 5-year-old. He loves food a little too much. I seriously have to cut him off! I don’t blame him. This pork is seriously delicious! I like cooking the corn tortillas in a little avocado oil in a hot skillet on both sides for a few seconds. I think it makes such a difference to cook them this way rather than to warm them in the microwave. Yum!
Make sure the chipotles in adobo sauce are gluten-free. They are found in a can on the Mexican food aisle. I add 1 adobo pepper and it isn’t very spicy, just flavorful. You can add 2 if you really like the heat!
For the Pork:
- 2 pounds of pork tenderloin (I use 2 pork tenderloins)
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 1/2 chicken stock
For the sauce:
- 1/2 of a fresh pineapple, peeled cored and roughly chopped
- 1/4 cup chopped red onion
- 1/4 cup brown sugar (or coconut sugar)
- 1-2 chipotles in adobo sauce (I use 1 – use 2 for spicy tacos)
- the juice of 1 lime
- 1 tablespoon white vinegar
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- corn tortillas
- garnishes: diced fresh pineapple, feta cheese, pickled onions (see note below) or finely chopped red onion,
- For the pork: Combine the salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Pat the pork dry and rub the spice mixture evenly over the pork tenderloins. Heat the oil over medium high heat in a large skillet. Add the pork and brown on all sides, 4-5 minutes per side.
- Transfer the pork to the slow cooker. In the now empty hot pan, add the chicken stock and scrape up the brown bits on the bottom of the pan. Pour into a blender.
- Add the remaining ingredients for the sauce to the blender and blend until smooth. Pour over the pork and cook on low for 4-6 hours.
- Shred the meat and mix with the sauce. Add a little more sugar if it tastes bitter and salt to taste if needed. Enjoy!
*For the pickled onions: Combine 1/4 cup red wine vinegar, 1 tablespoon sugar, 1 1/2 teaspoons salt, and 1/2 cup water in a small bowl and stir until dissolved. You can heat this mixture slightly on the stove or in the microwave to combine it thoroughly. Add 1/2 cup thinly sliced onions and let sit at room temperature for at least 30 minutes or for a few hours in the fridge. Drain onions before serving. Chill leftovers in the fridge for up to 2 weeks.
- Serving Size: 6-8
Other Gluten-Free Mexican Food Recipes: