Tacos de Cerdo con Piña y Chipotle en Olla de Cocción Lenta

Ingredientes

• 2 pounds of pork tenderloin (I use 2 pork tenderloins)
• 2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1/2 cup chicken stock
• 1/2 of a fresh pineapple (peeled cored and roughly chopped)
• 1/4 cup chopped red onion
• 1/4 cup brown sugar (or coconut sugar)
• 1-2 chipotles in adobo sauce (I use 1 - use 2 for spicy tacos)
• the juice of 1 lime
• 1 tablespoon white vinegar
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• corn tortillas
• garnishes: diced fresh pineapple (feta cheese, pickled onions (see note below) or finely chopped red onion,)

Preparación

1. 1

   For the pork: Combine the salt, pepper, cumin, chili powder, and cinnamon in a small bowl. Pat the pork dry and rub the spice mixture evenly over the pork tenderloins. Heat the oil over medium high heat in a large skillet. Add the pork and brown on all sides, 4-5 minutes per side.

2. 2

   Transfer the pork to the slow cooker. In the now empty hot pan, add the chicken stock and scrape up the brown bits on the bottom of the pan. Pour into a blender.

3. 3

   Add the remaining ingredients for the sauce to the blender and blend until smooth. Pour over the pork and cook on low for 4-6 hours.

4. 4

   Shred the meat and mix with the sauce. Add a little more sugar if it tastes bitter and salt to taste if needed. Enjoy!