Whole 30 Ancho Pulled Pork Lettuce Cups with Grilled Pineapple
Not doing the Whole 30? Use Worcestershire sauce in place of the Coconut Aminos
Ingredients
- 4 lbs pork loin
- 1 onion chopped
- 2 garlic cloves minced
- ½ cup pineapple juice
- 1 tbs coconut aminos
- 2 tbs chipotle peppers in adobo sauce minced
- 1 orange ½ juiced ½ 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
- ½ teas ancho chili powder
- ½ teas cumin
- ¼ 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.