You might have to move Taco Tuesday forward after reading this recipe. The spicy tang of ginger soaked into sweet and savory pork is the divine creation in this recipe. And as if that wasn’t enough flavor, it’s all topped off with some mouth-puckering pineapple salsa that brings a tropical freshness to this slow-cooked meal.
2 pounds pork butt or shoulder (it’s the same thing), cut into 3″ pieces
3 tablespoons ginger, finely minced and smashed to a paste
10 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1½ tablespoons dry oregano
1 fresh pineapple, peeled and small diced
1/2 onion, small diced
2 limes, juiced
⅓ bunch cilantro, finely chopped
1 pack corn tortillas
1½ teaspoons salt
Pepper to taste
In a 6-quart slow cooker, add in pork, ginger, garlic, rosemary, oregano, 1 teaspoon salt, and pepper. Mix well.
Cook on high for 5 hours.
In a bowl, combine pineapple, onion, lime juice, cilantro, ½ teaspoon salt, and pepper. Mix well.
After 5 hours, skim all of the fat floating on top in the slow cooker. Roughly break pork apart using 2 forks.
Serve with warm tortillas and fresh pineapple salsa.