at winston & Main, expect art, a thoughtfully curated experience, and intention in every detail

Piña Colada Pulled Pork Tacos

Featured, RECIPES

Would you believe that I just started using a slow-cooker (ergo crock-pot) about a year ago? And not for lack of having one. Oh no. I had a perfectly good (brand new in fact) one sitting in my kitchen for years before my great pork conversion of 2013.

I think I thought it turned food to mush. Or required (demanded) cream of mushroom soup to function. I don’t know what I thought, but I eat my words.

In the form of tacos.

Sweet, delicious, juicy, piña-colada pulled pork tacos with just the right pickly crunch of cabbage and creme fraiche. I actually coined the term “pork-face” after seeing the look of ecstasy (really I don’t think it’s too strong a word) on my boyfriend’s face the first time I made these.

I now liberally use it to describe the look of satisfaction that good food spreads across your face like naughty errant condiments.

Happiness on a tortilla my friends. And perfect to share with a crowd on the fourth,
because not all of us have yards.

Pina Colada Pulled Pork Tacos
So easy. So tasty. This recipe will feed you for days (depending on your piggy ways) 🙂
Ingredients
  • The Pork:
  • 3-5 lbs pork butt/shoulder
  • 1 onion sliced
  • 1 can of coconut milk
  • 1/2 pineapple, chopped
  • 2 inches fresh ginger, chopped
  • 6 whole cloves garlic
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • The Cabbage:
  • 1/2 green cabbage chopped + piece of beet
  • OR 1/2 red cabbage chopped
  • 1/2 onion, chopped in rings
  • 1 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 10-12 peppercorns
  • 2 bay leaves
  • The Garnish:
  • tiny tortillas
  • creme fraiche
  • hot sauce
  • avocado
  • lime
  • cilantro
Instructions
  1. Heat the apple cider vinegar, honey, salt, peppercorns and bay leaves until honey is dissolved, then let mixture come to room temperature.
  2. Pour vinegar mixture over cabbage, beet and 1/2 onion, stir, cover and refrigerate for 7-8 hours.
  3. Mix the salt, pepper, cumin and coriander together and rub all over pork.
  4. Add pork, onion, ginger, garlic, and coconut milk to slow cooker and cook on low for 7 hours.
  5. Using two forks, shred pork in slow-cooker, and allow to cook for another hour.
  6. Place pork on baking sheet, squeeze pineapple over the meat and toss pineapple chunks with meat, then cook at 400 degrees until pork is caramelized and crunchy on the outside, juicy on the inside. 10-15 minutes depending on your oven.
  7. Place pork, cabbage and your choice of garnish on tiny tortillas and eat up!
Notes
If you throw together the pickled cabbage in the AM when you put the pork on to cook, you’ll have an amazing meal practically jumping in your mouth when you get home from work!