Pull out your slow-cooker and get ready to make some magic. This recipe for spicy chipotle pork tacos is packed with flavor and heat. The bright and juicy pineapple salsa on top is the perfect pairing, with a fresh and tangy kick. I love this as an easy, no-fuss dinner option, and it also works great as a meal prep lunch for the week. Now…all I need is a margarita….

This is such a make-ahead friendly meal. You can prep your pork in the morning, or even overnight if you want. Then, just pop it in your slow cooker and leave it be for 3 and a half hours. After that, the pork will easily shred apart in its juices with two forks, and the onions and garlic will be soft and sweet. You can certainly make the salsa ahead as well, and let those juices get to know each other even better. This pork and salsa combo would also work great in a taco bowl with rice, or over a salad as well.

Slow-Cooker Spicy Pork Tacos with Pineapple Salsa

This crowd favorite or make ahead dinner is sweet, spicy and savory. Punchy pulled pork tacos, hot out of the slow cooker, get topped with bright, fruity, fresh salsa. Makes for a great cookout staple, dinner favorite, meal prep lunch, and more.
Total Time3 hrs 30 mins


Spicy Pulled Pork Tacos

  • 2 lb pork tenderloin
  • 1 tbsp olive oil
  • salt & pepper to taste (you’ll need a lot)
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 cloves garlic
  • 1/2 red onion thinly sliced and roughly chopped
  • 1 tbsp worcestershire sauce
  • 1 can chipotle peppers in Adobe sauce *see note
  • 1-2 cups Light beer (like a Pilsner or pale ale)
  • tortillas of your choice

Pineapple Salsa

  • 1 cup pineapple finely chopped
  • 1/2 red onion finely chopped
  • 3 small radishes finely chopped
  • 1 handful of cilantro chopped
  • salt & pepper to taste
  • 1 lime


  • Splash a little olive oil into the bottom of the slow cooker and use the rest to generously coat the pork.
  • Generously rub salt and pepper all over pork, and then rub the spices all over.
  • Place pork in slow cooker with onion and garlic pieces around it.
  • Add Worcestershire sauce and chipotle peppers in adobo sauce.
  • Add enough light beer to cover half of the pork tenderloin. Put the lid on and cook on high for 3 1/2 hours.
  • While the pork is cooking, make the salsa. Combine all ingredients in a bowl, squeeze the juice front the lime all over, stir together and place in the fridge to chill until ready to serve. (* see note)
  • Use two forks to easily shred the meat, and mix around the juices, onions and garlic.
  • Assemble meat into tortillas of your choice, top with the salsa (and a dash of hot sauce if you dare) plus perhaps some more lime juice, and enjoy!


*the adobo sauce is packed full of flavor, but the chilis themselves are where the heat is. If you want less spicy pork, use less of the actual peppers. I like to use them all, but we like spice in our house. No matter how many you use, take them out the sauce and dice them up a little before adding to the slow cooker. 
*The key to the salsa is to chop everything up roughly the same size so you get a consistent texture with each bite!

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