Green Curry Pork Tacos with Pineapple Salsa {Slow Cooker}

These pork tacos have the spicy-sweet taste of Thai curry and pineapple salsa! They’re made in the slow cooker for an easy, gluten free and healthy meal!

Spicy! Sweet! Sloooooow cooooker!

Yeaaap. Those are basically all of my most favorite words, and you can use them to describe THESE PORK TACOS.

These slow cooker pork tacos guys. The kind of easy-eatin’-easy-makin’ food that you can leave in your slow cooker to cook loooooow and sloooooow all day long. And THEN, when hungry-just-got-offa-work-you re-enters the scene, dinner is D-O-N-E.

And it’s bursts in your mouth with the flavors of spicy Thai green curry, creamy coconut, chewy sweet and juicy pineapple and a little bit of salty fish sauce to finish ‘er all off. These little bites of Thai-Mexican-fusion are going to kick your next Taco Tuesday game UP A FEW NOTCHES.

Things just got real yo’.

You know what’s funny? I never used to be a taco-er. In Canada, tacos aren’t a HYOOGE deal. I mean, we are normal human beings and all, so we do eat them. It’s just not to the extent that they are eaten here. There aren’t Mexican restaurants on every corner up in the land of sled dogs and maple syrup. Butbutbut, there IS Thai/Asian restaurants. Like, EVERYWHERE.

So these slow cooker pulled pork tacos are like a cultural mish-mash of my Canadian life that once was, and me embracing my (semi) new American life.

Except, if we’re being serious. I didn’t actually make these tacos for sentimental reasons.

I made them because:

1. Hungry
2. Tacos are my new jam
3. HUNGRY.

I know you understand this logical-ness.

Anyway. You might be a little apprehensive about the general lack of Mexican-ness about these spicy-sweet and delicious little munchies. You don’t want to bite into the tender, juicy meat wrapped between a fluffy, corn tortilla expecting to taste the promises of slow cooker pulled pork taco YUM….and then feel like you’re munchin’ down a hand-held bowl of coconut curry.

I getchu.

So, do not worry your over-thinking little brain, because the “curry” component of my current dinner obsession is more like curry then CURRRRAYYYYYYY. <– Does this make sense in your head, or is that just in mine?

What I am trying to say in terms of what the general population might understand, is that it’s just a hint of spicy-green-curry-kick. Your taste buds aren’t taking a dip in a vat of curry-tasting-ness, or anything that you might have wrongly thought in your head.

I feel like you need to give fusion pork tacos the benefit of the doubt and try them for yo’self.

Plusplusplus, there’s pineapple salsa.

I will not confirm nor deny that I quadrupled the batch of this tangy, fruity tastiness, and Mr. FFF and I have been putting it on basically any kind of food that we can get our hands on. Aaaaand you probably will too. Which means we can be pineapple salsa buddies, which is majorly cute and all that.

Or something.

PRO TIP: Do not try to get all fancy and experimental and decide now is the time to REALLY get your Thai food-making-skillz on, and use straight up Thai red chilis in these pork tacos. Y-E-S, I realize that they are in the photo. But, this is just for the PRETTY. I need to warn you about such things because I nearly killed the huborama with taco making round 1, with the inclusion of Thai chilies in pineapple sauce.

Not good. Spicy fo’ DAYSSSSSSSSSS.

Now that that’s out in the open, it’s time to get onto the EATIN’.

I don’t have much more to taco ‘bout.

Recipe

Slow Cooker Green Curry Pork Tacos with Pineapple Salsa

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Serves: 10 Servings

Prep: 10 minutes minutes

Cook: 10 hours hours

Total: 10 hours hours 10 minutes minutes

Ingredients

• For the pork:
• 1/4 Cup + 2 Tbsp Green curry paste
• 2 Tbsp Melted coconut oil divided
• 2 tsp Coconut sugar
• 1 tsp Fish sauce
• 1 tsp Sriracha
• 1/2 tsp salt
• 4 lb Pork shoulder roast. butt
• 1/4 Cup Pineapple juice
• 1 Tbsp Garlic minced
• 2 tsp Ginger minced

For the pineapple salsa:

• 2 Cups Pineapple tidbits drained (1 20oz can)
• 1/3 Cup Red onion minced
• 1/2 - 3/4 Cup Cilantro roughly chopped (depending on how much cilantro you like!)
• Juice of 1-2 large limes (again adjust to taste)
• Pinch of salt
• Sriracha to taste
• 20 White corn tortillas for serving

Instructions

• In a small bowl, mix together the curry paste, 1 Tbsp of the coconut oil (reserving the rest for later) the coconut sugar, fish sauce, sriacha and salt.
• Place the pork into your slow cooker (mine is 7 quarts) and pat the curry paste mixture all over and inside of it. Don't put very much of the rub on the fat cap of the roast, as you're going to remove it later and you don't want to lose that flavor. My roast had a slit in it where I could pat some of the paste inside the pork as well as the outside.
• Turn the pork to make sure the fat-cap is facing upward on top and then pour the pineapple juice into the bottom of the slow cooker, followed by the garlic and ginger. No need to mix it around!
• Cover and cook on low until very tender, 8-10 hours.
• Once the pork is done, transfer it to a cutting board and turn the slow cooker up to high heat to the sauce can reduce a little.
• Remove the fat cap from the pork, and scrape off any really fatty bits. Shred the pork with two forks.
• Heat 1/2 Tbsp coconut oil in a large pan on medium/high heat. Add in half the shredded pork and spread out evenly into the pan, pressing down firmly so that the underside can get nice and golden brown and crispy. Once crispy, flip the meat and repeat until the other side is golden brown. Add in 3/4 cup of the juices from the slow cooker and let cook for 2-3 minutes until soaked into the pork. Transfer to a large bowl and repeat the same process with the remaining pork. You will probably have a little bit of juice left in the slow cooker once you use another 3/4 cup for the second patch of pork. Just discard it.
• Once the pork is cooked, mix together the pineapple tidbits, red onion, cilantro, lime juice and salt in a small bowl. Add in the sriracha, to taste
• Divide the pork between the tortillas (Mr. FFF thinks you should always heat the tortillas up in a dry skillet first! Your choice) and then place 2 Tbsp of the salsa on top of each taco.*
• DEVOUR.

Tips & Notes:

* These tacos are pretty full if you make 16 and use the small corn tortillas. Feel free to fill them with less meat and use more tacos, but it will alter nutrition info.

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dinner

Cuisine:American

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

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FOR THIS RECIPE, I RECOMMEND:

• Coconut Oil
• Coconut Sugar
• Green Curry Paste
• 7 Quart Slow Cooker

WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 17 POINTS+: 14. OLD POINTS: 13

Per 2 tacos

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!

Want more curry?

Lentil Coconut Curry with Cashew Cilantro Pesto Cucumber Noodles

Healthy Broccoli Salad with Cashew Curry Dressing

Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette

Thai tacos from around the web:

Crispy Thai Roasted Cauliflower Tacos – Eat Spin Run Repeat

Thai Chicken Tacos with Spicy Peanut Sauce – Lauren Kelly Nutrition

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