Whole 30 Ancho Pulled Pork Lettuce Cups with Grilled Pineapple | Kita Roberts GirlCarnivore.com
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Whole 30 Ancho Pulled Pork Lettuce Cups with Grilled Pineapple

Not doing the Whole 30? Use Worcestershire sauce in place of the Coconut Aminos
Author Kita Roberts

Ingredients

  • 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

Instructions

  • 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.