Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/18
Why This Dish Is A Crowd Favorite
This dish brings vibrant Mexican flavors to your kitchen with minimal effort. The slow cooker makes the pork incredibly tender and juicy, while the marinade offers a perfect balance of sweetness, spice, and tang. It’s a great way to enjoy authentic street food at home without the need for special equipment.
Better Cooking Tips
- Use fresh pineapple juice for the marinade to add natural sweetness and tenderize the meat.
- Trim excess fat from the pork shoulder to avoid greasy results.
- Let the meat rest for a few minutes after cooking to help retain its juices before shredding.
- Trim excess fat from the pork shoulder to avoid greasy results.
- Let the meat rest for a few minutes after cooking to help retain its juices before shredding.
Directions
Season the pork loin generously with salt and pepper, then place it in your slow cooker. In a blender, combine half of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, a teaspoon of adobo sauce, garlic, chili powder, salt, cumin, garlic salt, black pepper, onion powder, and oregano. Blend everything until smooth and pour this mixture over the pork. Toss in the remaining pineapple chunks along with the frozen corn. Set the slow cooker to low and let it cook for about 8 hours. Once the pork is tender, shred it right in the slow cooker and let it warm through for another hour before serving.
Serving Suggestions
Serve with warm corn tortillas, fresh cilantro, diced onions, and a squeeze of lime. Add sliced radishes or pickled jalapeños for extra crunch and heat. A side of Mexican rice or black beans complements the meal perfectly.
Food Storage Guide
Store leftover meat in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave to keep it moist. You can also freeze cooked pork for up to 3 months; thaw overnight in the fridge before reheating.
135
people cooked this recipe
