Ingredients

  • 3 pound pork shoulder, roast, or tenderloin
  • 6 dried guajillo chili peppers (rehydrated in water) or 6 chipotles in adobo sauce (easier to find)
  • 8 ounce can of crushed pineapple (juice and all)
  • 1 cup of white onion
  • ½ a cup of orange juice
  • 4 cloves of garlic
  • 1 Tbsp of apple cider vinegar
  • 1 tsp of oregano
  • 1 tsp of cinnamon
  • 1 tsp of cumin
  • 1 tsp of black pepper
  • 1 tsp of sea salt.
  • 1 large ziplock bag for the pork to marinade in
  • optional: add or subtract chili peppers/powder to your personal taste

Steps

  1. Combine everything but the pork in a blender and blend to a pulp.
  2. Put marinade and pork in a ziplock bag for at least two hours; up to overnight.
  3. Dump contents of bag into the crockpot and cook for six to eight hours.