Our little tiny camping grill is getting so much use already this season. We made some grilled pizzas again last night, and I’m a little bit obsessed with grilled pineapple, like in these teriyaki bowls, and this amazing grilled pineapple salsa! I just think of the amazing possibilities when we actually have a home big enough for a big grill. A grill big enough to fit a two huge slabs of ribs 🙂 A girl can dream.
If I’m not cooking meat on the grill, I’m cooking it in my slow cooker. It’s kind of nice having that machine do all the work! Throw everything in and a few hours later it’s all done for you. These Shredded Pork Tacos with Grilled Pineapple Salsa and Chunky Guacamole were a HUGE hit. The meat, the salsa and the guacamole all together made for one amazing meal! And the best part is you can prepare it all in advance! The slow cooker pork, the salsa, and the guacamole could all be made a day in advance, or early in the morning. Then, come dinner time, it’s all ready to layer on a tortilla!
- 3 1/2 lbs boneless pork shoulder or butt*
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cinnamon
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 tomatoes, chopped
- 1 cup chicken broth
- 1/4 of a pineapple, peeled, cored and sliced 1/4 inch thick (or 1 (20oz) can crushed pineapple, drained)
- 1/4 of a red onion, diced
- 1/2 of a jalapeño, seeds and veins removed, diced
- juice and from half a lime
- 2 Tbsp chopped fresh cilantro
- salt to taste
- 2 avocados, peeled, seeded, and mashed
- salt, to taste
- lemon or lime juice, to taste
- 5-10 corn or flour tortillas, for serving
- Spray your slow cooker with non-stick cooking spray. Season pork with salt and pepper and place in the slow cooker. Sprinkle chili powder, cumin, oregano and cinnamon over the pork. Place onions, garlic and tomatoes around the pork and pour chicken broth on top. Cover and cook on HIGH for 4-5 hours or LOW for about 8 hours. Shred the pork.
- For the Salsa: Add everything but the pineapple to a bowl. Heat your grill or grill pan to medium-high. Brush pineapple slices with a little bit of olive oil and place on the hot grill, cooking for about 2 minutes on each side. Chop the pineapple and add it to the bowl with the remaining ingredients. Stir to combine.
- Add avocado flesh to a small bowl and mash with a fork. Add a tiny bit of lemon juice and season with a little salt. Stir to combine.
- Top each tortilla with shredded pork, a spoonful of guacamole, and a spoonful of grilled pineapple salsa.
- *You'll probably have leftover pork after making this recipe. It freezes well, or use it again in another recipe, like these BBQ Pulled Pork Sliders: http://tastesbetterfromscratch.com/2015/06/bbq-pulled-pork-sandwiches-with-pineapple-mango-slaw.html
You may also like: