Ingredients
- 2 cans (7 ounces each) whole green chiles
- 1 can (20 ounces) pineapple chunks, drained
- 1 medium onion, chopped
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 3 garlic cloves, peeled
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1-1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 pounds boneless pork loin roast
- Hot cooked rice
- Optional toppings: Black beans, chopped avocado, corn, sliced radishes, lime and Mexican crema
Directions
- Puree first 12 ingredients in a blender. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.
- Serve pork in bowls over rice. Add toppings as desired.
Published on July 10, 2023
