Pineapple Peach Chipotle Pork Tacos

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Since my family really loves tacos, I thought it would be fun to see just how Wonderbag compared to my regular method. To say that I was impressed, would be an understatement! It works just as well as the plug-in variety of slow cooker - and my pork fell apart and shredded just as easily as if I had cooked it in a traditional slow cooker! I can't wait to see how it handles summer picnics with a cold salad in tow!

Prep Time30

Cook Time4 30

Total Time5

Course: Main Course

Cuisine: Tex-Mex

Servings: servings

Author: Jamie Sherman

Ingredients

For the pork

1 ½ - 2 pounds pork tenderloin cut into 2-inch cubes
1 jar Peach Pineapple Chipotle Salsa (I used the Great Value brand) 24 oz.
1 chipotle chile in adobo sauce chopped plus 1 tbsp. sauce from the can
2 cups water

Pineapple Peach Salsa

1 can pineapple tidbits, drained 20 oz.
1 large peach pit removed and flesh chopped
¼ cup red onion chopped
1 handful cilantro chopped
2 tablespoons lime juice

Additional Ingredients

Flour tortillas warmed
Shredded Cabbage
Pineapple Peach Salsa above

Instructions

In a medium bowl, combine all of the salsa ingredients. Mix well. Refrigerate until serving time.
Place all of the "For the pork" ingredients in a 3-5 qt. Dutch oven. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low and continue to simmer for 15 minutes. Remove from the heat and place your lidded pot in the Wonderbag for a minimum of 4 hours (up to 12 hours) to finish cooking.
Remove the meat from the pot and shred. Add some of the sauce from the pan to the pork, if desired. Top tortillas with shredded pork, the fresh Pineapple Peach Salsa and some shredded cabbage.

Notes

Adapt this to your needs!
Serve with corn tortillas if gluten-free.
Can't find peach salsa? Mango or any other sweet/fruit salsa works great.

Nutrition