How to make it

  • Sprinkle pork with salt and pepper. Place in slow cooker.
  • In a large bowl, combine jalapeño, garlic, onions, spices, oregano, tomatoes, pineapple and pineapple juice.
  • Use an immersion blender to bend to a chunky sauce-like consistency.
  • Pour over pork (you’ll use about 3/4 of the amount of sauce you use), making sure you coat the pork on all sides. Set the remainder of the sauce aside – you might need it later.
  • Cook on “Low” setting for 6-8 hours. The pork will fall apart when it’s done.
  • Remove pork from the slow cooker and shred the meat gently with two forks, spooning some of the cooking sauce over it.
  • At this point, you can refrigerate the meat. When you are ready to eat it, reheat slowly in a saucepan, adding some of the reserved sauce.
  • Serve on corn tortillas with condiments of your choice.

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