thepioneerwoman3.5
Slow Cooker Pulled Pork Tacos
Ree Drummond's slow cooker pulled pork tacos are the perfect dinner for feeding a crowd. Top each taco with pineapple, pickled red onion, and cilantro.
👥 8 Servings⏱️ Prep & Cook: 9h 15m⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●bowl
- ●pot
- ●skillet
- ●stove
- ●pan
- ●cutting board
📝 Preparation Steps
1
Cut off and discard the top and bottom of the pineapple, then peel and core it, reserving 4 to 6 strips of the peel. Slice the pineapple into 1/2-inch rings. Set half aside, reserving for later, and chop the remaining pineapple into 1/2-inch chunks.
2
In a small bowl, stir together the garlic, oil, chili powder, cumin, oregano, black pepper, and 1 tablespoon of the salt. Rub the spice mixture all over the pork shoulder and transfer it to a 6-quart slow cooker.
garlic, grated on a microplane4 cloves
3
In a medium bowl, combine the chopped pineapple, yellow onion, chipotle peppers in adobo, 2 tablespoons of the vinegar, and 1/2 cup water. Pour over the pork, then add the reserved pineapple peel, cut-side down. Cover and cook until the pork can be easily shredded with two forks, on high for about ⏱️ 6 hours or on low for 8 to ⏱️ 10 hours.
medium yellow onion, thinly sliced1chipotle peppers in adobo1 (7-oz.) can
4
Meanwhile, in a small pot, combine the brown sugar, 1/2 cup of water, and the remaining 1 teaspoon salt and 1/2 cup vinegar, and bring to a simmer, stirring to dissolve the brown sugar and salt. Transfer the red onion to a glass jar or other heat-safe container. When the vinegar mixture is ready, carefully pour it over the onions, pressing down with a spoon to submerge them completely. Set aside to cool to room temperature, about ⏱️ 30 minutes. Cover and set aside until ready to serve (any leftover pickled red onion will keep, refrigerated, for up to 2 weeks).
5
When the pork is ready, shred completely and cover to keep warm.
6
Working in batches, lightly char the tortillas over an open flame if you have a gas stove, or in a large skillet over high heat, about ⏱️ 30 seconds per side. Transfer to a clean kitchen towel or aluminum foil packet to hold warm until ready to serve.
7
Heat a large skillet over medium-high heat. Add a drizzle of oil to the pan. When it shimmers, add the reserved pineapple rings, working in batches, and cook until golden and beginning to caramelize, 2 to ⏱️ 3 minutes per side. Transfer to a cutting board and allow to cool slightly.
8
Meanwhile, heat a drizzle of oil in another large pan. Add about 3 cups of the shredded pork mixture, along with 1/4 cup of the juices from the slow cooker, and cook, undisturbed in an even layer, until crisp, 5 to ⏱️ 7 minutes, working in batches as necessary depending on how many people you're serving. While the pork crisps up, finely chop the caramelized pineapple and transfer to a bowl for serving.
9
Build tacos using the warm tortillas, crispy pork, charred pineapple, pickled red onions, cilantro, and lime wedges.
Lime wedges, for serving
Nutrition Facts
calories
795 Calories
fat Content
55 g
fiber Content
3 g
sugar Content
15 g
sodium Content
1124 mg
protein Content
50 g
trans Fat Content
0 g
cholesterol Content
201 mg
carbohydrate Content
20 g
saturated Fat Content
18 g
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