Ingredients
For The Pork:
- 1/4 cup + 2 tablespoons Thai green curry paste
- 2 tablespoons coconut oil melted and divided
- 2 teaspoons coconut sugar
- 1 teaspoon fish sauce
- 1 teaspoon sriracha
- 1/2 teaspoon salt
- 4 pounds pork shoulder roast pork butt or Boston butt, if possible
- 1/4 cup pineapple juice
- 1 tablespoon garlic minced
- 2 teaspoons ginger minced
For The Pineapple Salsa:
- 2 cups pineapple tidbits 20-ounce can, drained
- 1/3 cup red onion minced
- 1/2 - 3/4 cup cilantro roughly chopped, use more if you like cilantro!
- 1-2 large limes juiced, to taste
- 1 pinch of salt
- Sriracha to taste
- 16-20 white corn tortillas for serving
Instructions
- In a small bowl, mix together the curry paste, 1 tablespoon of coconut oil (reserve the rest for later), the coconut sugar, fish sauce, sriracha, and salt. Set aside.
- Place the pork into a 7-quart (or larger) slow cooker and pat the curry paste mixture all over the roast. 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. If the roast has a slit in it, pat some of the paste inside the roast as well.
- Turn the pork to make sure the fat-cap is facing up. Pour the pineapple juice into the bottom of the slow cooker, followed by the garlic and ginger.
- Cover and cook on low until very tender, about 8-10 hours.
- Once the pork is tender, transfer it to a cutting board and turn the slow cooker up to high heat so the sauce can reduce a little.
- Remove the fat cap from the pork carefully with a knife and scrape off any really fatty bits. Shred the pork with two forks.
- Heat a 1/2 tablespoon of 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, until pork is brown and crispy. Once crispy, flip the meat and repeat until the other side is golden brown. Add 3/4 cup of the juice from the slow cooker into the pan, 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.
- Once all the shredded pork has been crisped and browned, mix together the salsa ingredients (pineapple tidbits, red onion, cilantro, lime juice, and salt) in a small bowl. Add sriracha, to taste.
- Warm the tortillas in a hot, dry pan, without overlapping tortillas, until they're slightly toasted on both sides. Divide the pork between the tortillas and then place 2 tablespoons of the salsa (or as much as you like) on top of each taco.
