Warm corn tortillas in the microwave between two damp paper towels for approximately 2 to 3 minutes.

In a medium bowl, combine the remaining pineapple and red onion to create a quick pineapple salsa.

Be sure to stir it up with the sauce to get all that flavor! Remove the lid and using two forks, shred

Cook on medium for 8 to 10 hours or on high for approximately 5 to 6 hours.

Pour the sauce over the pork in the slow cooker and stir to coat. Puree guajilo chiles, ancho chiles, 1/2 of the pineapple chunks, 1/2 of the red onion, adobo sauce, chipotle inĪdobo, garlic, lime juice, salt, oregano, cumin, black pepper, red pepper flakes and bacon grease until well-combined. Remove from water, pat dry and remove the stems and seeds.Īdd the pork pieces to the bowl of a slow cooker. Rest in the water for approximately 10 minutes.

Fill a large bowl with hot water and submerge the guajilo and ancho chiles in the water to rehydrate them.

1 pineapple, peeled, cored and cut into 1” chunks.

2 lbs pork shoulder or butt, cut into 2” chunks.

Made using low carb tortillas, because I have them.

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