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Slow cooker pulled pork tacos with jalapeno pineapple salsa

Slow Cooker Pulled Pork Tacos Recipe

Print Recipe
Turn your gathering into a festive affair by making slow cooker pulled pork tacos with a sweet and spicy jalapeno pineapple salsa.
Course dinner
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 341
Author Cheryl Najafi

Ingredients

pulled pork taco

jalapeno pineapple salsa

Instructions

  • Mix salt, garlic, cumin, oregano, coriander, cinnamon and brown sugar together. Rub mixture on pork roast.
  • Place bay leaf in bottom of slow cooker and place pork on top. Pour chicken broth around pork. Cover and cook on low for 8 hours until pork shreds easily with fork. Be sure to turn over pork roast after 4 hours.
  • Meanwhile, create salsa by combining all ingredients in bowl. Refrigerate salsa to allow flavors to marinate before serving.
  • Remove pork roast from slow cooker and shred with two forks. Use broth as needed to moisten pulled pork.
  • Top tortillas with pulled pork and salsa and serve!

Notes

A simple switch from pineapple to mango in the salsa creates a whole new flavorful dish that can be used to top your pulled pork!

Nutrition

Calories: 341kcal | Carbohydrates: 31g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 94mg | Sodium: 1147mg | Potassium: 165mg | Fiber: 3g | Sugar: 19g