Ingredients
- 1 pineapple
- 2.5 tsp salt
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1.5 tsp smoked paprika
- 1kg Irish pork fillet, cut into 2-inch chunks
- 350ml chicken stock
- 60ml Highbank Organic Balsamic Cider Vinegar
- 1 small white onion, quartered
- 2 garlic cloves, crushed
Method
This is a slow cooker al pastor pork recipe (slightly modified) from Tasting Table. Prep time is 15 minutes with the cook time at 5 1/2 hours on high heat.
Peel the pineapple, reserving 3 to 4 strips of the peel, each about 2 inches in width.
Cut the pineapple in half width-wise. Core the pineapple halves, then chop one half into ½-inch chunks. Slice the remaining half into ¼-inch rounds.
Mix the dry spices together.
Place the pork in the slow cooker and sprinkle it with the spice mix.
Add the pineapple chunks, canned chipotles, onion, garlic, stock, and vinegar. Top everything with the pineapple peels (cut-side down).
Set the slow cooker to high and cook the meat for 5 to 5 ½ hours (or on low for 10 hours), until the meat can easily be shredded with a fork.
- Shred the meat. Serve with tortillas, sliced pineapple, cilantro, lime wedges, and any other desired accompaniments.
If you don't have a fresh pineapple, canned pineapple also works well and brings a beautiful sweetness to the meat.
