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Spice things up and feed them all with these Whole30 Approved Slow Cooker Spicy Ancho Pulled Pork Lettuce Cups with Grilled Pineapple. Set up a self-serve station family style in the center of the table with bib lettuce and a variety of toppings for people to create their own.
Circle of trust time. I love pulled pork from the slow cooker.
Ok, I love pulled pork. I guess it really doesn’t matter how it came to be, cuz Lord knows, I am not going to turn my nose at some serious smoked and shredded tender pork either.
The slow cooker is my ace in the hole when I need to feed a crowd and have too many errands to fire up the smoker all day. It’s my go-to when I don’t want to think – which, let’s face it, happens sometimes.
We were out dining and I had a similar pork dish that inspired this recipe back home. I am still on that crazy Whole30 kick, so I wanted to make it compliant, no added sugars, grain, etc. without sacrificing flavor. Bam. The finished product was perfect for these lettuce cups and even better stuffed all up in a baked sweet potato as leftovers too.
Betting I really won’t have to twist your arm to try this one.
Hell, I guarantee you’ll come back for another.
Slow Cooker Spicy Ancho Pulled Pork Lettuce Cups with Grilled Pineapple
Whole 30 Ancho Pulled Pork Lettuce Cups with Grilled Pineapple
- 4 lbs pork loin
- 1 onion chopped
- 2 garlic cloves minced
- 1/2 cup pineapple juice
- 1 tbs coconut aminos
- 2 tbs chipotle peppers in adobo sauce minced
- 1 orange 1/2 juiced 1/2 sliced
- 1 pineapple sliced
- 1 head bib lettuce
- Homemade guacamole sasla, and other desired toppings
For the Rub
- 1 teas salt
- 1 teas garlic salt
- 1 teas black pepper
- 1 teas paprika
- 1/2 teas ancho chili powder
- 1/2 teas cumin
- 1/4 teas white pepper
- Whisk the rub ingredients together in small bowl and rub all over the pork.
- Toss the onions and and garlic into the crock pot. Whisk in the pineapple juice, coconut aminos, and chipotle peppers in sauce (add a little more sauce if you like the heat).
- Nestle the pork into the crop pot and arrange orange slices over top, adding the juice over top.
- Cover and cook on low for 6 to 7 hours, until pork shreds with a fork easily.
- When ready to serve, remove the orange slices and shred the pork in the slow cooker.
- Grill the pineapple until charred.
- Serve family style and allow people to make lettuce cups with pork, pineapple and desired toppings.