1 15-16ouncejar/can Red Enchilada Sauce; medium-heat
3tablespoonsLight Brown Sugar
1 2-3poundPork Shoulder; extra fat trimmed(leave some fat for flavor)
Kosher Salt and freshly ground Black Pepper
1Onion(red or yellow, or an equivalent mix), cut into large pieces
3Garlic Cloves, pressed or diced
Ingredients for the Spicy Pork Pineapple Tacos:
Corn tortillas(preferably small 4 1/2 inch diameter size; regular size may be substituted); gently warmed in a dry skilled or microwave
Chopped fresh Pineapple(plan approximately 1/8 cup per small tortilla)
Finely shredded Red Cabbage
Torn Cilantro Leaves
Instructions for preparing the Slow Cooker Pulled Pork:
Combine the enchilada sauce, brown sugar, coriander and cumin. Stir to mix well and pour into the base of a slow cooker.
Rinse and pat dry with paper towels the pork shoulder. Liberally salt and pepper all sides of the pork shoulder. Place in the slow cooker on top of the sauce.Turn the pork to coat on both sides with the sauce.
Combine the lime juice and pineapple juice and pour over the pork in the slow cooker. Top with the onions and garlic. Gently spoon the sauce over the onions and garlic and stir them into the sauce, mixing in the lime and pineapple juices to fully mix together.
Turn the pork one last time and cook in the slow cooker for 4-6 hours on high, or 8 hours on low.
Lift the pork above the slow cooker, allowing any excess sauce to drip back into the slow cooker; set aside to cool until able to be handled easily. Using two dining forks, pull the pork into fine strips or pieces for serving.
Instructions to assemble the Spicy Pork Pineapple Tacos:
As a guide plan 1/4 cup pulled pork and 1/8 cup pineapple per small tortilla, layered with shredded cabbage for color and crunch, some cilantro leaves and a squeeze of lime.