Ingredients
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Crockpot Pork
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2-3 lbs Pork Shoulder chopped
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1 tablespoon Garlic Salt
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1 tablespoon Garlic Powder
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1 tablespoon Onion Powder
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1 tablespoon Ground Cumin
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1 teaspoon Cayenne Pepper optional
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1 teaspoon Chili Powder
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1 teaspoon Chipotle Powder
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1 dash Ground Pepper
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1 cup Chicken Broth
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½ cup Pineapple Juice
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1 whole Pineapple cubed
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2 Jalapeños rough chopped, seeds are optional
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½ medium white onion chopped
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½ cup Ranch Seasoning
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Dip
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2 tablespoon white cheese dip
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2 tablespoon sour cream
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2 tablespoon ranch seasoning
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¼ medium white onion chopped
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1 drop Tabasco to taste
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1-2 tablespoon cilantro chopped
Directions
Grab your crockpot and toss in your chopped pork shoulder. Then cover with all the listed spices and seasonings.
Then add in your chicken broth, pineapple juice, and chopped pineapple chunks.
If you like spicy, add in your chopped jalapeños with seeds. Otherwise, de-seed before adding to the crockpot so keep spicy minimal.
Next, add in your chopped onion and ranch seasoning. Grab your spatula and mix everything together, folding the pork into seasoning and liquids. Then cover and cook on high for 4 hours.
Dip
While your crockpot does its thing, you can get started on the dip. Grab your small mixing bowl and combine your white cheese dip and sour cream. Add in your chopped white onion, ranch seasoning, and Tabasco. Mix together and taste test to be sure you like it.
If you're feeling fancy, sprinkle in some chopped cilantro as well. Mix together, cover, and leave in refrigerator until the meat is done.
Tortillas
This step should happen about 10-15 minutes before your crockpot is finished cooking! You can use store-bought tortillas or make my recipe for Homemade Corn Tortillas! Whichever way you go, place each tortilla on a lightly buttered stovetop pan. Let one side heat for about 1 minute before using your tongs to flip and heat the other side. Repeat for each tortilla.
To make each taco, grab a tortilla and fill with a heaping spoonful of the crockpot contents. Then top with a dollop of your dip and enjoy the game!
Recipe Note
Equipment
1 Crockpot I used a 6 qt
1 Large Spatula
1 Large Cutting Knife
1 Large Cutting Board
1 Small/Medium Mixing Bowl
1 Spoon
1 Small Stovetop Pan or Skillet
1 Pair of Tongs
Storage
Separate Ingredients: Store taco components separately to maintain their freshness and texture. Keep the pork filling in one container and toppings like the dip in its own separate container.
Refrigeration: Place the pork filling and dip in separate airtight container and refrigerate within 2 hours of cooking. It will last up to 3-4 days in the refrigerator.
Tortillas: Store tortillas in a sealed bag at room temperature (for a couple of days) or in the fridge (for up to a week). Warm before serving.
FAQ
Is this gluten free?
The recipe itself is but it depends on the type of tortillas you use. I recommend my Homemade Corn Tortillas!
Is this dairy free?
The dip is not dairy free; however, to make it dairy free, you can substitute the ingredients with dairy free substitutes like vegan white cheese dip or dairy free sour cream.
