Tacos are always a crowd-pleaser, but these Slow Cooker Pork and Pineapple Tacos are something special. The slow-cooked pork is so juicy and flavorful, while the pineapple adds a tropical sweetness that balances everything perfectly. Each bite feels like a little celebration of bold flavors and tender textures.

The best part? You can let your slow cooker do all the work, making this recipe perfect for lazy weekends or busy weeknights. Serve them up with warm tortillas, a zesty green salsa, and a squeeze of lime. These tacos are great for sharing, but honestly, I’d keep a few for myself!

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Recipe Ingredients

• 2 ancho or guajillo chilies, soaked in hot water until soft, stems and seeds removed
• ½ cup orange juice
• 2 chipotle chilies in adobo sauce
• 3 tbsp white vinegar
• 1 roma (plum) tomato, coarsely chopped
• 2 tsp salt
• ¼ tsp ground cloves
• 1 tsp cumin seeds
• 2 tsp dried oregano
• 1 onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1 cup coarsely chopped sweet pineapple
• 3 lb 5 oz boneless pork shoulder, thickly sliced

For the Green Salsa

• Large handful of cilantro (roots cleaned), coarsely chopped
• 2 jalapeño or long green chilies, seeds removed, coarsely chopped
• 2 spring onions (scallions), coarsely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• Finely grated zest and juice of 1 lime
• 3 tbsp grapeseed oil

To Serve

• Tortillas
• Seared pineapple
• Lime wedges

How To Make Slow Cooker Pork and Pineapple Tacos

1. Prepare the Sauce Base: Blend the chilies, orange juice, chipotle chilies, white vinegar, Roma tomato, salt, ground cloves, cumin seeds, dried oregano, onion, garlic, and pineapple until the mixture becomes smooth.
2. Set Up the Slow Cooker: Pour the blended sauce into the slow cooker and stir gently to combine. Add the thickly sliced pork shoulder, ensuring it is evenly coated with the sauce, then cover with the lid.
3. Cook the Pork: Set the slow cooker to low heat and cook the pork for 8 hours, stirring gently halfway through if possible, to ensure even cooking and flavor absorption.
4. Prepare the Green Salsa: Blend the cilantro, jalapeños, spring onions, cumin, coriander, lime zest, lime juice, and grapeseed oil in a food processor until finely chopped. Taste the salsa and adjust the seasoning if needed.
5. Shred and Assemble: Once the pork is fully cooked, use two forks to shred it directly in the slow cooker, mixing it well with the sauce for maximum flavor.
6. Serve Your Tacos: Warm up the tortillas and top them with shredded pork, green salsa, and seared pineapple. Serve alongside lime wedges for an extra citrusy kick.

Recipe Tips

• Make It Spicier: Add extra chipotle chilies or a pinch of cayenne pepper to the sauce for a spicier kick that pairs perfectly with the sweet pineapple flavor.
• Use Chicken Instead of Pork: Swap the pork shoulder for boneless chicken thighs or breasts for a quicker cooking option, but reduce the slow cooking time to 4-6 hours.
• Make It Dairy-Free: Skip adding any dairy-based toppings like crema and stick with lime juice, salsa, and seared pineapple for a completely dairy-free taco experience.
• Roast the Pineapple: Instead of searing, roast the pineapple chunks in the oven for 15 minutes at 400°F to bring out a deeper caramelized flavor.
• Freeze for Meal Prep: Shred the pork and freeze portions in airtight containers for up to three months. Reheat and serve with fresh tortillas whenever you want tacos on short notice.

Recipe FAQs and Variations

Check out More Recipes:

• Jerk Pulled Pork with Banana Salsa
• Slow Cooker Sweet and Sticky Pork Ribs
• Chorizo Pork Belly Chickpea Casserole