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Slow Cooker Green Curry Pork Tacos with Pineapple Salsa

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!
Course Dinner
Cuisine American
Keyword gluten free dinners, green curry, pork tacos recipe, slow cooker pork
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 10 Servings

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.

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.