This recipe for Slow Cooker Pineapple Chipotle Tacos was inspired by tacos my husband and I enjoy when we happen to be in Chicago. We don’t get to visit the city as often as we would like, so I created this version to make at home when the craving strikes.
One of our favorite places to eat in Chicago serves up some of the most delicious tacos we have ever eaten. They are so full of flavor and the presentation is always Instagram worthy.
We had so much fun at Winter Wonderfest at Navy Pier in #Chicago. On our way back to the train station we had to stop at our #favorite restaurant @tacojointrn. Al Pastor, La Cochinita and #barbacoa tacos with grilled sweet #peppers + #strawberry hibiscus #aguafresca. Heaven!! See you next time Chicago! #glutenfree #family #chicagofood #jerf #eeeeeats #yummy #eatingclean #pork #beef #pineapple #onion #eatclean #cleaneats #cleaneating #tacos #taco #wholefoods
When my husband surprised me with a trip to the city last summer, we happen to stumble across Taco Joint in River North and we could not get enough of the Al Pastor tacos, which are made using pork tenderloin marinated with chiles, pineapple and onions and then roasted and basted in it’s own juices.
Because we don’t get out to Chicago nearly enough with busy schedules and a 6 year old, I thought I would try to re-create a version of these tacos to tide us over when we’re in the suburbs.
The traditional preparation for Pork Al Pastor is highly technical and requires some fancy ingredients and among other tools – a spit. I took a much easier, still very delicious route to make these Slow Cooker Chipotle Pineapple Tacos. Enjoy!
- 3 lbs pork shoulder/Boston butt
- 1 1/2 cups pineapple juice
- 2 chipotle in adobo peppers
- 3 cloves garlic
- 1 small yellow onion or 1/2 large yellow onion
- 1/2 tbsp sea salt
- 1 tsp chipotle powder
- To garnish: Cilantro, lime juice and sriracha
- Cabbage leaves, taco shells, tortillas to serve.
- In a blender or food processor, combine pineapple juice, chipotle peppers, garlic cloves and onion. Blend well.
- Rub salt and chipotle powder on your pork shoulder and place in slow cooker.
- Pour pineapple mixture over pork, cover your slow cooker and cook on low for 7 hours.
- About 30 minutes before you're done cooking your pork, get your caramelized pineapple ready. Recipe below.
- Remove pork from crockpot using tongs and place in a serving bowl.
- Spoon the sauce from the crockpot over the pork, we used about a cup.
- Use cabbage leaves, taco shells or tortillas to make your tacos. These would also make delicious nachos on plantain chips.
- We enjoyed these topped with caramelized pineapple, sriracha, cilantro and some freshly squeezed lime juice.
- 1 small pineapple, cut into small chunks
- 2 tbsp ghee or butter
- 1/4 cup coconut sugar
- Over medium heat, melt ghee/butter in a frying pan.
- Once melted, add coconut sugar to pan and stir to mix well.
- Add pineapple and stir to coat well in butter/sugar mixture.
- Allow pineapple to caramelize, stirring occasionally for 20 minutes or until well caramelized and golden brown.
These tacos are paleo and Whole30 friendly. If following the Whole30, simply top with fresh pineapple instead of caramelized.