Description
These pork tacos have the spicy-sweet taste of Thai curry and pineapple salsa! They’re made in the slow cooker for an easy, gluten-free and healthy meal!
Ingredients
- FOR THE PORK:
- 6 Tablespoons Green Curry Paste
- 2 Tablespoons Melted Coconut Oil, Divided
- 2 teaspoons Coconut Sugar
- 1 teaspoon Fish Sauce
- 1 teaspoon Sriracha
- ½ teaspoons Salt
- 4 pounds Pork Shoulder Butt Roast
- ¼ cups Pineapple Juice
- 1 Tablespoon Garlic, Minced
- 2 teaspoons Ginger, Minced
- FOR THE PINEAPPLE SALSA:
- 2 cups Pineapple Tidbits, Drained
- ⅓ cups Red Onion, Minced
- ½ cups Cilantro, Roughly Chopped, Or More Depending On How Much Cilantro You Like!
- 1 Large Lime, Juiced, Or More To Taste
- Pinch Of Salt
- Sriracha, To Taste
- 20 White Corn Tortillas, For Serving
Preparation
In a small bowl, mix together the curry paste, 1 tablespoon coconut oil (reserving the rest for later), coconut sugar, fish sauce, Sriacha and salt.
Place the pork into your slow cooker (mine is 7 quarts) and pat the curry paste mixture all over and inside of it. Don’t put very much of the rub on the fat cap of the roast, as you’re going to remove it later and you don’t want to lose that flavor. My roast had a slit in it where I could pat some of the paste inside the pork as well as the outside.
Turn the pork to make sure the fat-cap is facing upward on top and then pour the pineapple juice into the bottom of the slow cooker, followed by the garlic and ginger. No need to mix it around! Cover and cook on low until very tender, 8–10 hours.
Once the pork is done, transfer it to a cutting board and turn the slow cooker up to high heat to the sauce can reduce a little. Remove fat cap from the pork, and scrape off any really fatty bits. Shred pork with two forks.
Heat 1/2 tablespoon coconut oil in a large pan on medium/high heat. Add half the shredded pork and spread out evenly into the pan, pressing down firmly so that the underside can get nice and golden brown and crispy. Once crispy, flip the meat and repeat until the other side is golden brown. Add 3/4 cup of the juices from the slow cooker and let cook for 2–3 minutes until soaked into the pork. Transfer to a large bowl and repeat the same process with the remaining pork. You will probably have a little bit of juice left in the slow cooker once you use another 3/4 cup for the second patch of pork. Just discard it.
Once the pork is cooked, prepare the salsa. Mix together pineapple tidbits, red onion, cilantro, lime juice and salt in a small bowl. Add Sriracha, to taste.
Divide the pork between tortillas. (Mr. FFF thinks you should always heat the tortillas up in a dry skillet first, but it’s your choice!) Place 2 tablespoons salsa on top of each taco. Devour.
Note: These tacos are pretty full if you make 16 and use the small corn tortillas. Feel free to fill them with less meat and use more tacos, but it will alter nutrition info.
