Slow Cooker Caribbean Pork Tacos
 
 
Ingredients
PORK:
  • 4-5 lb. PORK LOIN ROAST
  • 2 cups CHICKEN BROTH
  • 1 Tablespoon MINCED GARLIC
  • 1 cup THINLY SLICED ONION
  • 3 Tablespoons EL YUCATECO CARIBBEAN HOT SAUCE
  • 1 teaspoon SALT
PINEAPPLE SLAW:
  • 14 oz. pkg. COLESLAW MIX
  • 2 cups CHOPPED FRESH PINEAPPLE
  • ¼ cup CHOPPED CILANTRO
  • 2 Tablespoons FRESH LIME JUICE
  • 2 Tablespoons EXTRA VIRGIN OLIVE OIL
  • ½ teaspoon EL YUCATECO CARIBBEAN HOT SAUCE
  • SALT, to taste
  • TORTILLAS
Instructions
To make the pork:
  1. Cut the pork roast into 4 equal sized pieces. Place in crock pot.
  2. Add chicken broth, garlic, onion, El Yucateco Caribbean Hot Sauce and salt. Use a tongs to stir things a bit.
  3. Cover and cook on low for 8-9 hours or high for 4-5.
  4. Remove meat from crock pot. Shred with forks and place in serving bowl. Add a some of the liquid from the crock pot to the meat to help add moisture when reheating.
  5. Serve immediately or cover and chill until serving.
To make the pineapple slaw:
  1. In a medium bowl, place coleslaw mix, chopped pineapple and cilantro. Toss to combine.
  2. In a small bowl, stir together lime juice, olive oil and El Yucateco Caribbean Hot Sauce. Pour over slaw mixture and toss to coat everything.
To make the tacos:
  1. Warm tortillas according to package directions. Fill each tortilla with Caribbean pork and top with pineapple slaw. Serve immediately.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2016/01/slow-cooker-caribbean-pork-tacos/