The slow cooker works magic on pork shoulder, an inexpensive cut. The roast would be tough if cooked over high heat, but in a low, slow moist braise, meat become moist and tender. Pineapple is a special tenderizer, containing bromelain (a natural enzyme), which is so effective that it’s often used to make tenderizer powders. This tasty pork is great stuffed in tacos, piled on tostadas, in sandwiches or on pizza. So, you may wish to double or triple the recipe for use in various dishes throughout the week (the cooked pork can be stored in the refrigerator for up to four days) or to store in the freezer up to three months.
- 1 1/2 pounds pork shoulder roast with bone
- 1 small onion, chopped
- 1 8 oz pineapple chunks in juice
- 1 small orange, juiced
- 2 tablespoons white vinegar
- 2 tablespoons chili powder
- 4 large garlic clove, halved
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 medium lime (optional)
- 12 corn tortillas
- 1 15 ounce can of black beans, drained and mashed
- 1 avocado
- 1/4 cup cilantro leaves
- Place the roast in a slow cooker, then mix the remaining ingredients and pour over it. Cook for 10-12 hours on low until the pork is falling-apart-tender. Remove the pork and let cool 15-20 minutes, until cool enough to handle. Pull the meat off the bone, and remove and discard visible fat. Shred the meat by hand or with a fork and place in a bowl.
- If desired, scoop out the pineapple, onion and garlic and reserve to make a salsa. Transfer the remaining juices to a glass cooking cup and chill, the fat will harden on the surface. Scoop the chilled fat from the top and discard. Put the remaining juices in a small pot and bring to a boil. Reduce to a strong simmer and cook to reduce to a syrupy sauce, about 10 minutes. When the juices are thick, remove from heat and pour over the shredded pork. At this point, you can divide the meat into the desired portions (1/4 cup per taco, 2 tacos per person) or freeze for later.
- If making the salsa, puree the pineapple, onion and garlic and season to taste with salt and lime, and serve as a salsa.
- Preheat oven to 350 degrees F.
- Lay out the tortillas on two cookie sheets and place them in the oven for 15-20 minutes, or until crisp. Heat the mashed beans in a pan over medium heat on the stove, add a little water (as desired for consistency) and stir to keep from burning or heat in a bowl in the microwave. Spread each tortilla with beans, then top with diced avocado and pork. Garnish with a few cilantro leaves (and the optional pineapple salsa).