Tacos de Cerdo con Piña en Cocción Lenta

Ingredientes

• 3.5 LB pork butt
• 2 tbsp barbecue rub of your choice
• 1 tbsp olive oil
• 1 cup water
• 1/3 cup barbecue sauce
• 20 oz can pineapple (diced or crushed)
• Flour tortillas
• Avocado
• Sour cream
• Cilantro

Preparación

1. 1

   season pork butt: Preheat the Crock-Pot by setting it to low. Rub pork butt all over with barbecue rub.

2. 2

   sear pork butt: Heat a large skillet on medium heat with olive oil. Once hot, add the pork and sear all over without burning the spices. Adjust heat to medium-low if needed.

3. 3

   deglaze pan: Transfer pork aside and reserve fat in the pan. Carefully add water to the skillet on medium heat, gently stirring with a spoon to deglaze the pan. Transfer this liquid into the Crock-Pot.

4. 4

   Add barbecue sauce to the bottom of the Crock-Pot and stir to combine with the liquid.

5. 5

   add crushed pineapple: Add the can of diced or crushed pineapple to the bottom of the Crock-Pot and stir.

6. 6

   reserve liquid: Reserve a large spoonful of pineapple barbecue mixture.

7. 7

   add pork butt: Place the pork butt into the Crock-Pot and top with the reserved pineapple barbecue mixture.

8. 8

   slow cook: Close the Crock-Pot and cook on low for 8 hours or until the pork falls apart.

9. 9

   remove: Once done, transfer the pork to a bowl, removing any twine if present.

10. 10

    add liquid: Optionally, add a couple spoonfuls of the pineapple pork mixture to the pork for added moisture and flavor.

11. 11

    shred pork: Shred the pork with a fork. Add more barbecue sauce to the pork and toss to combine, if desired

12. 12

    assemble pork tacos: To make tacos, heat up flour tortillas, add the desired amount of pineapple pork, and top with avocado, sour cream, and cilantro.