Whole 30 Ancho Pulled Pork Lettuce Cups with Grilled Pineapple
Not doing the Whole 30? Use Worcestershire sauce in place of the Coconut Aminos
- 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.