Makes: 12-18 tacos
Prep Time: 4 hours, 15 minutes (3 hours inactive)
Cook Time: 6-8 hours
Ingredients:
Marinade:
- 2-3 pound Pork Loin (Cubed)
- 2 Chipotle Peppers (with about 2 Tbsp of Adobo Sauce from the can)
- 2 cloves of garlic
- 1/2 of medium onion (diced)
- 3/4 cup Orange juice (About 1 Squeezed Orange)
- 3/4 cup of pineapple juice (canned is OK)
- 1/4 cup White Vinegar
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 2 Tbsp Paprika
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
Tacos:
- 12-18 corn of flour tortillas (taco size)
- 4 limes (quartered)
- 1 cup of Cilantro (chopped)
- 1 Medium Onion (diced)
- 1 can of Pineapple Slices (in juice)
- **OPTIONAL**4 oz. Cotija cheese (the crumbly Mexican cheese sold in a wheel shape)
Instructions:
Mix all ingredients for the marinade together (omitting the meat) in a blender. Blend well. The color of the mixture should be a dark, rich red color. Add your meat to a ziplock bag and pour mixture into the bag. rotate the bag to ensure that all meat is well coated. Let meat marinate for at least 4 hours (or overnight).
Set your crock pot to low. Dump the contents of the marinated meat bag into your crock pot and cook for 6-8 hours (3-4 hours on high). In the last hour of cooking add about 2 rings of
sliced pineapples to the crockpot.
You also want to grab a few extra pineapple slices and char them slightly over high heat for about 5-7 minutes. Set aside.
Once meat is done mix well, shredding up larger pieces of pork and incorpating pineapple chunks. If your product is too greasy add a tsp or so of cornstarch to help bind the fats to the juices existing in the pan. If you check your meat and it seems too dry add 1/4 -1/2 cup of chicken broth to the meat mixture and continue to cook on high until fat has disappeared and the sauce has thickened.
To serve, heat your tortillas (as suggested on the packaging) and top with meat, charred pineapples, fresh cilantro, and cotija cheese (optional). Squeeze fresh lime over each taco. Enjoy!!!