Ingredients
p
2 - 3 pounds pork tenderloin I used 3 pounds
f
1 fresh pineapple finely chopped
p
2 1– packets Siete Al Pastor Seasoning I used 2 packets
a
almond flour tortillas Siete brand
O
Optional toppings:
w
white onions freshly chopped
c
cilantro
l
lime juice
p
pickled red onions
Directions
1
Add everything to the slow cooker: Place the pork tenderloin, chopped pineapple, and al pastor seasoning into your slow cooker. No need to add liquid — the pineapple releases juice as it cooks!
2
Cook low and slow: On LOW for 6–8 hours Or HIGH for 4 hours. You’ll know it’s ready when the pork is fall-apart tender and easily shreds.
3
Shred and return:Once cooked, remove the pork, use a knife to cut the tenderloin into 3 or 4 pieces. Then shred it using two forks. Return it to the slow cooker to soak up all that delicious juice!
4
Warm your tortillas: Heat your almond flour tortillas, corn tortillas, or flour tortillas on a large skillet over medium-high heat for 2–3 minutes until soft and warm.
5
Assemble and serve: Pile that juicy pork into each tortilla and load up with fresh toppings — I love a little chopped onion, cilantro, and a squeeze of lime juice! You can even drizzle a little sour cream on top for creaminess.
6
Hint: Drain as much juice out before placing the shredded pork on the tortillas, otherwise your tacos can become soggy!
