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Slow cooker pulled pork tacos with jalapeno pineapple salsa recipe

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 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Servings 6 servings
Calories 341
Author Cheryl Najafi

Ingredients

pulled pork taco

  • 2 - 3 lbs pork shoulder roast boneless
  • 1 tsp salt
  • 1 clove garlic minced
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp ground coriander
  • 1 tsp paprika
  • 1/4 cup brown sugar
  • 1 bay leaf
  • 1 cup chicken broth
  • corn tortillas

jalapeno pineapple salsa

  • 1 1/2 cups pineapple diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup green bell pepper diced
  • 1/2 cup red onion diced
  • 1/4 cup cilantro chopped
  • 1 Tbsp lime juice
  • 1 Tbsp jalapeños minced
  • 1/4 tsp zest of lime
  • salt to taste

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