Slow Cooker BBQ Pork Tacos with Pineapple Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Tender pork slow cooked in KC Masterpiece® 35th Anniversary Blend, shredded, and stuffed into tacos with a simple. delicious pineapple salsa.
  • For the Pork:
  • 3-4 pound pork roast
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon oil
  • 1 (21 ounce) bottle KC Masterpiece┬« 35th Anniversary Blend
  • For the Salsa:
  • 2 cups diced fresh pineapple
  • ½ cup diced red onion
  • 1-2 jalapeno peppers, de-seeded and finely diced
  • ⅓ cup fresh cilantro, chopped
  • juice of 1 lime
  • ½ teaspoon kosher salt
  • For the Tacos:
  • corn or flour tortillas (corn tortillas pictured)
  • 2-3 ounces shredded Gouda
  1. Combine the chili powder, paprika, brown sugar, cumin, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the pork all over with the spice mixture, covering all sides.
  2. Heat the oil in a large skillet. You want the pan HOT. Sear the pork on each side for 1-2 minutes.
  3. Place the pork in the crock pot (mine is a 6 qt. capacity). Pour the BBQ sauce over the pork, reserving about ¼ of the bottle for serving. Cover and cook on High for 4-5 hours, or Low for 7-8 hours.
  4. Shred the cooked pork, spooning sauce from the crock pot over the meat as you go.
  5. To make the pineapple salsa, toss together the pineapple, onion, jalapeno, and cilantro. Squeeze with the lime juice and sprinkle with the salt. Toss to combine.
  6. To make the tacos, spoon the pork onto each tortilla. Sprinkle with a little of the cheese, and then top with the salsa. Garnish with additional cilantro if desired
Recipe by Sugar Dish Me at