Tacos de carnitas con piña en olla de cocción lenta

Ingredientes

• 6 dried guajillo or ancho peppers (seeds removed)
• 2 teaspoons Mexican oregano
• 1 1/2 teaspoons ground cumin
• 2 1/2 teaspoons chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2-3 pounds (1 to 1 1/2 kg) pork shoulder
• 1 cup pineapple juice
• 1 garlic clove (peeled)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican oregano
• 1/4 teaspoon salt

Preparación

1. 1

   Remove the pork shoulder from the refrigerator while you prepare.

2. 2

   To a large bowl add the peppers and cover with boiling water, soak until softened, about 30 minutes.

3. 3

   To a small bowl add the oregano, cumin, chili powder, cinnamon and salt, mix well.

4. 4

   Rub the spice mix all over the pork shoulder.

5. 5

   Drain the peppers and add to a blender along with the pineapple juice, garlic, cumin, oregano and salt. Blend until smooth.

6. 6

   Add the pork shoulder to a slow cooker and pour half of the sauce over the pork. Cover and cook for 4 hours on high or 8 hours on low.

7. 7

   There will be liquid in the bottom, do not discard. Remove the bowl from the slow cooker and use 2 forks to shred the pork in the bowl.

8. 8

   Mix in the rest of the pepper pineapple sauce.

9. 9

   Serve in a flour tortilla with fresh pineapple salsa.