Step 1

Place 3-4 foil balls into slow cooker.

Step 2

Season all sides of pork with cumin, chili powder, salt and pepper.

Step 3

Place pork in slow cooker atop foil balls.

Step 4

Blend together all sauce ingredients in high speed blender or food processor to make enchilada sauce and pour sauce over pork. (Optional: Save some sauce to use when serving)

Step 5

Cook on low 6-8 hours or high 3-4 hours.

Step 6

Before serving grill pineapple in skillet for 3-5 minutes over med-high heat.

Step 7

Shred pork, top with grilled pineapple and sauce, and serve with favorite toppings over rice (cauliflower rice if paleo).

Step 8

Label gallon freezer bag with recipe name, cooking directions and expiration date (todays date plus three months).

Step 9

Season all sides of pork with cumin, chili powder, salt and pepper.

Step 10

Blend together all sauce ingredients in high speed blender or food processor to make enchilada sauce.

Step 11

Add pork and sauce to labeled gallon freezer bag.

Step 12

Add leftover fresh pineapple to quart freezer bag and set inside gallon freezer bag.

Step 13

Seal bag, removing as much air as possible.

Step 14

Store in freezer for up to three months.

Step 15

Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).

Step 16

Add freezer bag contents into the slow cooker (Set sauce in quart size bag aside).

Step 17

Cook on low 6-8 hours or high 3-4 hours.

Step 18

Before serving grill pineapple in skillet for 3-5 minutes over med-high heat.

Step 19

Shred pork, top with grilled pineapple and sauce, and serve with favorite toppings over rice (cauliflower rice if paleo).

Step 20

Season pork with spices and slice pork into 2-3 large chuncks.

Step 21

Add 2 tbsp olive oil into instant pot.

Step 22

Set seasoned pork into the instant pot and pour 1-2 cups enchilada sauce on top of pork.

Step 23

Close instant pot and be sure steam release vent is sealed. Cook at high pressure for 50 minutes.

Step 24

NPR for 15 minutes the manual pressure release remaining pressure.

Step 25

Remove pork with slotted spoon and strain of liquid.

Step 26

Shred pork and pour remaining enchilada sauce over pulled pork. If desired add back into instant pot (after discarding leftover liquid in instant pot) and set to warm to keep until ready to serve.