Ingredients

• 0.67 large pineapple - peeled , cored, and chopped into small chunks
• 1 small white onion , quartered
• 1 chipotle peppers in adobo sauce , or more to taste
• 2 drieds guajillo chiles , stemmed and seeded, or more to taste
• 1 dried chile de arbol pepper , stemmed and seeded, or more to taste
• 3 cloves garlic , halved
• 1 tablespoon minced fresh oregano
• 0.5 cups orange juice
• 2 tablespoons white vinegar
• 2 tablespoons achiote powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon lime zest , or to taste
• 0.5 teaspoons ground ancho chile powder
• 0.25 teaspoons freshly ground black pepper
• 1 , 3 pound

Instructions

1. 1 Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
2. 2 Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
3. 3 Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
4. 4 Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

Nutrition per serving