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.
Are you a bit of a baby when it comes to spicy food? Me too. I can only handle so much heat. I mean, look at me–I’m pretty white.
So, if I’m going to have a touch of heat, I need it to be paired with something. Which is why I love this sweet heat in this pork recipe. The pineapple and maple syrup round out the flavor and mellow it. You would think with the word “chipotle” in the recipe title it’d be crazy hot, but it really doesn’t have to be.
The nice thing is that if you’ve got bolder taste buds than I do, you can certainly add more chiles.
The other great thing about these tacos is that it makes a ton. Add to the fact you put a can of beans, and you have your meat and beans–talk about an easy, filling dinner.
And confession–sometimes I feel left out having Mexican/southwest dishes without any cheese or dairy. But, honestly–I don’t think this would even be improved by having cheese on it. The flavor of the meat is so wonderful that cheese would only take away and mask it. If you’re wanting some creaminess that cheese often imparts in the texture department, I’ve got you covered. I simply take a corn tortilla, slather a big stream of guacamole down the middle, and then place the pork, beans and some wonderful juices on top. You have an easy, street taco type of dinner. The other perk of using guacamole with this is that it too can help tone down the spiciness in case you do go overboard on the chiles.
And lest you think this is too adult of a taste, my little boys often have two to three tacos each. It’s a meal they love, and it’s a meal I love making due to the easiness of it!
As far as directions go:
You can easily put the sauce and pork roast in a slow cooker, set it on low and let that baby tenderize for 6-8 hours.
Or, if you have an instant pot like me, you can add a generous amount of olive oil and then set it to “saute” so it gets nice and hot. Salt and pepper your pork on both sides and then add it to the pot. It will brown and give it a nice sear. Once it’s got the sear, take the pork out and turn your instant pot to the slow cooker setting for 6-8 hours. Pour your sauce in, put the pork back in and let it do it’s thing.
Whatever way you cook it, it will be tender, full of flavor and basically rad. Your taco Tuesday will have never looked so good. And, it will never have been so allergy-friendly and gluten-free so easily and naturally. Let’s give ourselves a high-five for making Taco Tuesday so inclusive. It will be so delicious and the flavors so unique even “regular” eaters won’t think twice.
If you’re looking for a sea food twist (and can have dairy) check out fellow blogger The Endless Meal’s Shrimp Tacos.
Slow Cooker Pineapple Chipotle Pork Tacos
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
- 1 Tablespoon sauce from a can of Chipotle Chiles in Adobo
- 1 and 1/2 cups pineapple juice
- 1/2 cup maple syrup
- 2 cloves garlic
- 2 Tablespoons tomato paste
- 1 Tablespoon liquid smoke
- 2-3 pound pork roast
- 1 teaspoon salt
- Olive oil for searing
- 1 can black beans
- Corn tortillas and guacamole for serving, plus any additional garnishes you enjoy
Instructions
- SLOW COOKER DIRECTIONS:
- 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.
- 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.
- To assemble, put guacamole down the middle of a warmed corn tortilla, and spoon some beans, pork and juices on top.
- INSTANT POT DIRECTIONS:
- 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.
- 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.
- Place the liquid from the blender in the bottom of it. Place your pork roast on top and cook 45 minutes. 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.
- To assemble, put guacamole down the middle of a warmed corn tortilla, and spoon some beans, pork and juices on top.
- 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
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 854Total Fat: 52gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 204mgSodium: 826mgCarbohydrates: 37gFiber: 6gSugar: 20gProtein: 58g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Looking for other Mexican or Southwest inspired dinners? Check out some of my other favorites:
Slow Cooker Green Chile Enchilada Soup (Gluten, dairy, egg, peanut & tree nut free)
Chicken Enchilada Pasta (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
KJ
This was really really good!! We loved the flavor. I had a 2.5 lb pork roast and used the instant pot. I used the pressure cook mode (not slow cooker like the recipe says) for 45 minutes. Instead of tacos, we served this as nachos over chips! We even combined it with the vegan queso recipe from this site. My 7 year old ate this for lunch for 3 days which is a huge compliment! Thanks!
Amanda Kanashiro
This is totally going on my to make list. It looks phenomenal and I know my family will love it. Pork and Chipotle are a perfect combo.
lindsay Cotter
OH man, i’d love this! slow cooker anything but PORK with chipotle has to be a fav!
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Agreed–pork + chipotle are a match made in heaven (and my tummy!)
Kelly
I love how easy this is, not to mention delicious. Great to get on the table with minimal fuss!
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Yes, I’m all about minimal fuss lately!
Alisa Fleming
Yum! I’ve never thought to combine chipotle and pineapple, but what a flavorful any day kind of dish!!
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Me neither until this–but it adds just enough sweetness. You’ve gotta try it!
Brianna
Looks delicious! I’m not a pork eater, but I think chicken will work here!
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Yes, I’m sure it would!