⅔ large pineapple - peeled, cored, and chopped into small chunks, 1 small white onion, quartered, 1 chipotle peppers in adobo sauce, or more to taste, 2 dried guajillo chiles, stemmed and seeded, or more to taste, 1 dried chile de arbol pepper, stemmed and seeded, or more to taste, 3 cloves garlic, halved, 1 tablespoon minced fresh oregano, ½ cup orange juice, 2 tablespoons white vinegar, 2 tablespoons achiote powder, 2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon lime zest, or to taste, ½ teaspoon ground ancho chile powder, ¼ teaspoon freshly ground black pepper, 1 (3 pound) boneless pork loin, cubed
Instructions
Blend pineapple, onion, peppers, garlic, and oregano in a food processor until smooth, then mix in orange juice, vinegar, and spices to finish the sauce. Place pork in a slow cooker, cover with the sauce, and cook on Low for 7 to 9 hours until tender. Shortly before serving, fry tortillas in oil until browned and stack them in pairs. Shred the cooked pork, toss with the sauce, and serve on the tortillas topped with pineapple, cilantro, and onion.
Nutrition
Total Fat 14g 18%, Saturated Fat 5g 23%, Cholesterol 65mg 22%, Sodium 543mg 24%, Total Carbohydrate 43g 16%, Dietary Fiber 5g 19%, Total Sugars 15g, Protein 26g, Vitamin C 71mg 353%, Calcium 87mg 7%, Iron 2mg 12%, Potassium 1635mg 35%
