For the Crockpot Pork
3–3½ lb boneless pork shoulder or Boston butt, cut into 3-inch chunks
1 cup fresh pineapple chunks
½ small white onion, quartered
¼ cup tomato paste
¼ cup freshly squeezed orange juice
1 tbsp honey
4 garlic cloves, peeled
2 tbsp apple cider vinegar
2 tbsp chili powder
1 tbsp paprika
2 tsp dried oregano
2 tsp ground cumin
1½ tsp fine salt, plus extra to taste
⅛–¼ tsp cayenne pepper, depending on your heat preference

For the Sunday Taco Bar
Small corn or flour tortillas
Extra fresh pineapple, finely diced
Finely diced white onion
Fresh cilantro, chopped
Lime wedges
Sliced avocado or guacamole
Your favorite salsa, optional

1️⃣ Get the Pork Ready Place the pork shoulder chunks into a 6-quart or larger slow cooker. Spread them out so the sauce can reach every piece.

2️⃣ Blend the Flavor Add the pineapple, onion, tomato paste, orange juice, honey, garlic, vinegar, and all the spices to a blender or food processor. Blend until you've got a mostly smooth, fragrant sauce.

3️⃣ Let the Crockpot Work Its Magic Pour the sauce over the pork and toss to coat everything evenly. Cover and cook on LOW for 7–8 hours, until the pork is tender enough to pull apart easily with two forks. Go enjoy your Sunday. Dinner is officially taking care of itself.

4️⃣ Shred That Pork Transfer the tender pork to a large bowl or rimmed tray and pull it apart with two forks. Add a little of the cooking liquid to keep everything juicy. Taste and adjust the salt as needed.

5️⃣ Warm Up the Tortillas Heat your tortillas in a dry skillet until soft and lightly toasted. Keep them wrapped in a clean kitchen towel so they stay warm while everyone gathers around.

6️⃣ Build Your Sunday Taco Feast Pile the shredded pork into warm tortillas and top with fresh pineapple, onion, cilantro, avocado, and a squeeze of lime. Set everything out family-style so everyone can build their own plate. Seconds are strongly encouraged. 🌮

Here's how we'd serve this one: Put the warm pork right in the center of the table, surround it with colorful bowls of toppings, add some chips and salsa, and let your crew take it from there.

Want a little extra texture? Give some of the shredded pork a quick finish under the broiler until the edges turn crisp. Watch it closely so it doesn't burn.

And don't worry about leftovers. The cooked pork keeps in the fridge for up to four days or in the freezer for up to three months. Tuesday's lunch? Already handled.

Good food. Good people. One hardworking crockpot. That's our kind of Sunday. 🔥