Slow Cooker Pineapple Chipotle Pork Tacos
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Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 people
 
Tacos with a sweet heat are just what you need to spice up Taco Tuesday--or any day. Simply blend a few ingredients and place in your slow cooker for a tender, not-your-typical taco meat. There's also instant pot directions too! These tacos are naturally free of: wheat, dairy, egg, soy, peanut & tree nuts. They're also top-8-free and gluten-free.
Ingredients
Instructions
  1. SLOW COOKER DIRECTIONS:
  2. To make the sauce, pour the tablespoon of sauce from the can of chipotle chilis in adobo in your blender. Then, fish out just one chili from the can as well. Place that in your blender, along with the pineapple juice, maple syrup, garlic, tomato paste, and liquid smoke. Blend until everything is smooth.
  3. Turn your slow cooker to low and place the liquid from the blender in the bottom of it. Place your pork roast on top and cook 6-8 hours. Once your pork is tender, shred it. Next, add your rinsed beans and make sure everything is stirred well to cover all the pork and beans in that magical sauce.
  4. To assemble, put guacamole down the middle of a warmed corn tortilla, and spoon some beans, pork and juices on top.
  5. INSTANT POT DIRECTIONS:
  6. To make the sauce, pour the tablespoon of sauce from the can of chipotle chilis in adobo in your blender. Then, fish out just one chili from the can as well. Place that in your blender, along with the pineapple juice, maple syrup, garlic, tomato paste, and liquid smoke. Blend until everything is smooth.
  7. Pour a generous amount of olive oil in your instant pot and turn it to the "saute" setting. Let it get nice and hot. Salt and pepper your pork generously. Put the pork in the hot oil and sear both sides of it. Once it's nice and brown, take out the roast and turn your instant pot to the slow cooker mode.
  8. Place the liquid from the blender in the bottom of it. Place your pork roast on top and cook 6-8 hours. Once your pork is tender, shred it. Next, add your rinsed beans and make sure everything is stirred well to cover all the pork and beans in that magical sauce.
  9. To assemble, put guacamole down the middle of a warmed corn tortilla, and spoon some beans, pork and juices on top.
  10. Pork and beans mixture keeps well covered in the fridge for 2-3 days. It also freezes well.
Notes
Since pineapple juice can be expensive or hard to find, I will often buy just a can of crushed pineapple in its own juices. I'll blend that in my blender until it's smooth. Then, I'll measure out the appropriate amount for the recipe. The rest I'll keep for a future smoothie.

Adapted from: I Heart Eating
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/slow-cooker-pineapple-chipotle-pork-tacos/