About the Recipe
Ingredients
Ingredients:
1 pineapple
2 ½ teaspoons kosher salt
2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon chipotle powder
3 ½ pounds pork shoulder or Boston butt, cut into 2-inch chunks
1 ½ cup chicken stock
¼ cup apple cider vinegar
1 (7-ounce) can chipotles in adobo
1 small white onion, quartered
2 garlic cloves, crushed
Preparation
Directions
Peel the pineapple, reserving 3 to 4 strips of the peel, each about 2 inches in width.
Cut the pineapple in half width-wise. Core the pineapple halves, then chop one half into ½-inch chunks. Slice the remaining half into ¼-inch rounds.
Mix the dry spices together.
Place the pork in the crock pot and sprinkle it with the spice mix.
Add the pineapple chunks, canned chipotles, onion, garlic, stock, and vinegar. Top everything with the pineapple peels (cut-side down).
Set the slow cooker to high and cook the meat for 5 to 5 ½ hours (or on low for 10 hours), until the meat can easily be shredded with a fork.
Shred the meat. Serve with tortillas, sliced pineapple, cilantro, lime wedges, and any other desired accompaniments.