Tacos Al Pastor

• 2 pounds Boneless Pork Loin
• Water
• 8 ounces, fluid Can Of Pineapple Tidbits In Juice, Drained
• 1 whole Large Sweet Vidalia Onion, Chopped
• 1/4 cups Chopped Cilantro
• 1- 1/2 Tablespoon Chili Powder
• 1- 1/2 Tablespoon Mexican Cumino
• 1 teaspoon Mexican Oregano
• 1 teaspoon Ground Pepper
• 2 Tablespoons Chopped Garlic
• 3/4 teaspoons Salt
• 2 Tablespoons Olive Oil
• 8 whole White Corn Tortillas
• Chopped Radishes, For Topping
• Chopped Jalapenos, For Topping
• Crumbled Queso Fresco, For Topping
• Chopped Onions, For Topping

1. Place pork tenderloin into crock pot and cover with water.
2. Allow to cook on high for 3 hours or until it is completly cooked.
3. Reserve 1 cup of the broth.
4. Crock pot times and temps may vary.
5. Once cooked, shred the pork tenderloin and add pineapple, chopped onion, fresh cilantro, chili powder, cumin, oregano, pepper, chopped garlic, salt and oil.
6. Place this back into the crock pot along with some of the reserved broth to keep moist.
7. Allow to cook on high for 1 hour.
8. Serve mixture on warm corn tortillas.
9. Use the toppings as desired.
10. **Mexican Cumino (cumin) can be purchased at Walmart in the Hispanic food section.

water, pineapple, sweet vidalia onion, cilantro, chili powder, cumino, oregano, ground pepper, garlic, salt, olive oil, queso fresco, onions

Taken from tastykitchen.com/recipes/main-courses/tacos-al-pastor/ (may not work)