Slow Cooker Spicy Shredded Pork Tacos with Pineapple Jalapeno Salsa and Cabbage Slaw

Spicy Shredded Slow Cooker Pork Tacos with Pineapple Jalapeno Salsa and Cabbage Slaw

Try out this healthier slow cooker recipe for a quick and easy meal. 

Place into slow cooker:

• 1 - 2 to 3 lb raw pork loin 
• 1/2 seeded jalapeno, chopped
• 3 cloves of garlic, diced or grated 
• 1/4 red or yellow onion, diced
• 1/2 jar salsa verde (I used Herndez green salsa)
• ¼ tsp. ground cumin
• 1 tbsp honey
• 1/4 tsp pink salt, or sea salt
• 1/4 tsp chili powder (or chipotle chili powder)
• 1/8 tsp black pepper  

Place roast into slow cooker. Sprinkle with seasonings. Pour over salsa, onion, garlic and jalapenos. Cook on low for 6-8 hours, or until no longer pink and shreds easily.
Remove from liquid and shred. 

Salsa: 

• 1 cup finely cubed fresh pineapple
• pinch sea salt or pink salt
• 1/4 red onion, diced 
• 1 small lime juiced
• 1 clove garlic, minced or grated
• handfull cilantro, chopped
• 1 roma tomato, diced (optional)

Combine pineapple, red onion, lime juice, and pinch of sea salt; mix well. Set aside.

Shred cabbage and set to the side. 

8 corn tortillas, warmed

Greek yogurt or sour cream

Shredded cabbage (optional)

Serve with black beans and brown rice, or "refried" beans

Top each tortilla evenly with pork, salsa, greek yogurt, cabbage and fresh diced avocado.

This will make a lot of pulled pork. Freeze half to use in a meal later on in the week. 

Modified from the original post found here. 


Pressure cooker instructions: cook whole pork loin with 1/2 cup of orange juice, 1 like squeezed,  or water For 20 minutes on manual high pressure. Release steam, cut into quarters, cool for
25 min more on high. Allow to natural release steam. Shred and enjoy!

Modifications: you can use jerk spices for a different flavor!