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2 Tbsp (30 mL) brown sugar
2 tsp (10 mL) chili powder
2 tsp (10 mL) cumin
2 tsp (10 mL) dried thyme
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
3 lb (1.4 kg) boneless pork shoulder blade roast
2 Tbsp (30 mL) canola oil
2 onions, chopped
3 cloves garlic, minced
1 can (5.5 oz/156 ml) tomato paste
3 Tbsp (45 mL) cider vinegar
½ tsp (2 mL) hot pepper sauce
1 can (14 oz/398 mL) crushed pineapple
¼ cup (60 mL) chopped fresh cilantro
Combine sugar, thyme, chili, cumin, salt, pepper in large bowl. Add pork and rub spices all over. Cover and refrigerate 4 hrs, turning occasionally. Remove and pat dry.
In large pan heat oil on medium, brown pork all over and transfer to slow cooker.
Drain fat from pan, fry onions and garlic on medium until soft, around 4 min. Add tomato paste, vinegar, hot pepper sauce. Cook 2 min. Add pineapple and juices, bring to boil, scraping brown bits from bottom of pan. Pour over pork.
Cover, cook on low for 6-7 hrs until pork is tender. Transfer pork to cutting board, cover and keep warm 10 min. Shred pork with 2 forks. Skim fat from liquid in slow cooker then pour liquid into large shallow sauce pan. Bring to boil on high heat, boil until reduced to 3 cups (about 8 min). Add pork. Heat until bubbling, around 4 min. Sprinkle with cilantro.
Serve with soft flour tortillas or soft corn tortillas, tomatoes, guacamole, lettuce, sour cream, salsa, and cilantro (and any other taco toppings you enjoy).
Prep Time: 240 Minutes
Cooking Time: 440 Minutes
Total Time: 680 Minutes