Ah, the glorious combination of pork and pineapple! This slow cooker version is not only a cinch to throw together, but it’s sweet and savory with a touch of smoky heat at the back of your throat from the chipotle chile powder. If you have time, I highly recommend caramelizing the reserved pineapple tidbits in a saucepan to add that extra-special touch to your tacos. On the other hand, if you’re short on time, this is a great recipe to prep the night before, so that all you have to do in the morning is pop everything in the slow cooker. You can trim and pierce the pork roast, as well as purée the pineapple sauce, in the evening. Store them separately in the refrigerator overnight and then in the morning, simply place the pork in the slow cooker and pour the sauce over the top. Shazam! Dinner is underway and it only required two minutes of your morning routine.
YIELD: 8 SERVINGS
4 to 5 lb (1.8 to 2.3 kg) boneless pork butt roast, trimmed
6 cloves garlic
¾ cup (30 g) packed fresh cilantro leaves, plus more for serving
1 medium pineapple, peeled, cored and quartered, divided
3 tbsp (45 ml) freshly squeezed orange juice
3 tbsp (45 ml) freshly squeezed lime juice
2 tbsp (30 ml) apple cider vinegar
1 ½ tbsp (18 g) House Seasoning
1 tbsp (8 g) chili powder
1 tbsp (8 g) chipotle chile powder, plus more to taste
2 tsp (5 g) ground cumin
1 tsp (1 g) dried Mexican oregano
¾ cup (6 oz [180 ml]) dark beer (see here for recommendations)
Salt and freshly ground black pepper, to taste
Cayenne pepper, to taste, optional
1 tbsp (14 g) butter, plus more as needed
12 to 16 (8-inch [20-cm]) flour tortillas, for serving
Sliced onion, for serving
Lime wedges, for serving
Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a blender or large food processor, pulse the garlic until chopped. Add the cilantro leaves and pulse until minced. Add 3 of the pineapple quarters, all of the orange juice, lime juice, apple cider vinegar, House Seasoning, chili powder, chipotle chile powder, cumin and Mexican oregano and purée until the mixture is smooth. Pour the purée over the top of the pork roast. Pour the beer into the bottom of the slow cooker. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is very tender.
Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir to help it soak up the juices. Taste the meat and adjust the seasoning, adding more salt and pepper, chipotle chile powder or cayenne (if using). Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids.
While the pork is reheating, slice the remaining quarter of the pineapple into small chunks. Heat the butter in a medium skillet over medium heat. Add the pineapple chunks and sauté them until they are golden brown and caramelized. Use a slotted spoon to load the tortillas with pork, then top the pork with the sautéed pineapple chunks, additional cilantro, sliced onions and a squeeze of lime.