Best 4 Slow Cooker Pineapple Pork Tacos Recipes

Indulge your taste buds in a tantalizing culinary journey with our delectable Slow Cooker Pineapple Pork Tacos. This dish is a harmonious blend of sweet, savory, and tangy flavors that will leave you craving more. The succulent pork shoulder, slow-cooked in a symphony of pineapple, garlic, and spices, falls apart effortlessly, promising an explosion of juicy tenderness in every bite.

Accompanying the succulent pork are three tantalizing recipes that elevate these tacos to a gourmet experience. The vibrant Pineapple Salsa bursts with sweetness and acidity, perfectly complementing the rich pork. The creamy Avocado Crema adds a smooth and cooling contrast, while the tangy Pickled Red Onions deliver a delightful crunch and a pop of color.

These tacos are a symphony of textures and flavors, guaranteed to be a hit at your next gathering. Dive into the detailed recipe instructions and treat yourself to a culinary masterpiece that will satisfy even the most discerning palate.

Let's cook with our recipes!

SLOW-COOKER PORK TACOS

Slow-Cooker Pork Tacos image

For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.

Provided by Food Network Kitchen

Categories main-dish

Time 5h36m

Yield about 8 servings

Number Of Ingredients 17

Ingredients

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish

Steps:

Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

SHREDDED PORK AND PINEAPPLE TACOS

Shredded Pork and Pineapple Tacos image

Provided by Kelsey Nixon

Time 10h25m

Yield 8 servings

Number Of Ingredients 24

Ingredients

One 15-ounce can tomato sauce
3 tablespoons chili powder
3 tablespoons light brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
One 3-pound pork shoulder (or butt), trimmed of excess fat
Kosher salt and freshly cracked black pepper
5 cloves garlic, minced or grated
2 yellow onions, diced
1/4 cup fresh lime juice
1/3 cup lime juice
1/3 cup sugar
1/3 cup red wine vinegar
1 jalapeno, seeded and sliced
1/2 medium red onion, thinly sliced (about 3/4 cup)
Sixteen 6-inch corn tortillas, warmed
2 cups 1/2-inch diced fresh pineapple
Fresh cilantro sprigs, for serving
Shredded red cabbage, for serving
Cotija cheese, for serving
Lime wedges, for serving
Kosher salt
Guacamole, for serving, optional
Pico de gallo, for serving, optional

Steps:

For the slow-cooker shredded pork: Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
For the pickled red onions: In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
For the tacos: Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.

SLOW-COOKED PORK TACOS

Slow-Cooked Pork Tacos image

This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. -Kathleen Wolf, Naperville, Illinois

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 pounds boneless pork sirloin chops, cut into 2-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions

Steps:

In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours. , Shred pork with two forks. Serve in tortillas; top as desired.

Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 596mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

SLOW COOKER PINEAPPLE PORK ROAST

Slow Cooker Pineapple Pork Roast image

This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Enjoy with salad and some fresh baked rolls, and you have a dinner that everyone will love, including my husband and four teenage sons who have declared this roast their favorite meal!

Provided by Andrea C.

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 7h15m

Yield 6

Number Of Ingredients 5

Ingredients

1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 ½ cups chopped dried cranberries

Steps:

Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 40 g, Cholesterol 79.6 mg, Fat 8.9 g, Fiber 2.4 g, Protein 26.8 g, SaturatedFat 2.8 g, Sodium 352.7 mg, Sugar 33 g

Tips:

For a more flavorful pork, marinate it in the pineapple juice, soy sauce, and spices for at least 30 minutes before cooking.
If you don't have time to marinate the pork, you can still make this recipe. Just add the pork to the slow cooker with the other ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
Once the pork is cooked, shred it with two forks. You can also use a hand mixer on low speed to shred the pork.
Serve the pork tacos with your favorite toppings, such as shredded cabbage, diced tomatoes, sliced avocado, and sour cream.
You can also use the leftover pork to make burritos, quesadillas, or nachos.

Conclusion:

Slow cooker pineapple pork tacos are an easy and delicious meal that can be made with just a few ingredients. The pork is cooked in a sweet and tangy pineapple sauce, and it's perfect for tacos, burritos, or quesadillas. This recipe is also great for meal prep, as the pork can be cooked ahead of time and reheated when you're ready to eat.