Categories: Slow Cooker
Ingredients
- Pork:
- 2 1/2 lbs. boneless pork shoulder blade roast, trimmed
- 2 1/2 tsp coarse red Hawaiian sea salt, or any coarse salt
- 1 tbsp. liquid mesquite smoke
- 1 large banana leaf (optional)
- Salsa:
- 1/2 fresh pineapple, peeled, cored, and sliced into 1/2-inch-thick rings
- 1/4 tsp chili powder
- Cooking spray
- 1/4 cup finely chopped red onion
- Juice of 2 limes
- 1/4 tsp kosher salt
- 1 fresh jalapeno, seeded and chopped
- 3 tbsp. chopped fresh cilantro
- Tacos:
- 1 cup finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 tsp olive oil
- 1 tsp white wine vinegar
- 1/4 tsp kosher salt
- 16 corn tortillas
Directions
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For the pork: Pierce the pork all over with the tip of a knife. Rub the salt all over the pork, drizzle with the liquid smoke, and then wrap it in the banana leaf (if using). Transfer the pork to a slow cooker.
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Cover and cook on LOW 10-12 hours, until the pork is tender and easily shreds with 2 forks. Transfer the pork to a large platter or cutting board. Remove any additional fat you may have missed and shred the pork with 2 forks. Reserve about 3/4 cup of the liquid from the slow cooker and discard the rest. Return the shredded pork to the slow cooker with the reserved liquid and keep warm until ready to serve.
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For the salsa: Sprinkle the pineapple with the chili powder.
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Preheat a grill to high. Lightly rub the grill grates with oil. Grill the pineapple until slightly charred, 2-3 minutes per side. Transfer to a cutting board and let cool. Cut into 1/2-inch cubes.
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In a medium bowl, combine the red onion, lime juice, and salt. Let sit for at least 5 minutes to mellow the flavor of the onion. Add the pineapple, jalapeno, and cilantro.
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For the tacos: In another bowl, toss the green and red cabbage with the olive oil, vinegar, and salt.
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Heat the corn tortillas on the grill over high heat until slightly charred, 30-60 seconds per side. Put 2 tortillas on each of 8 plates. Place 1 1/2 oz. of the shredded pork on each tortilla and top each with 2 tbsp. cabbage and 2 tbsp. pineapple salsa. Serve.