Ingredients

The following ingredients have 12 Servings
  • 1 red bell pepper (large dice)
  • 1 green bell pepper (large dice)
  • 1 red onion (large dice)
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp paprika
  • 3 lb tri tip (trimmed)
  • ¼ cup sriracha
  • 2 cups pineapple juice
  • 1 tbsp honey
  • 2 tbsp soy sauce (Tamari for gluten free)
  • 4 cloves garlic (crushed)
  • 12 small corn tortillas
  • 2 avocados (diced)
  • ½ cup pickled jalapeños
  • ½ cup diced pineapple
  • ¼ cup fresh cilantro

Instruction

  • Add the bell peppers and onion to the bottom of a slow cooker set to high.
  • Combine the chili powder, cumin and paprika in a small bowl.
  • Rub the mixture on the tri tip, then place the tri tip in the slow cooker on top of the onions and peppers.
  • In a medium bowl, combine the pineapple juice, sriracha, honey, soy sauce & garlic together. Pour the mixture over the tri tip.
  • Cook on high for 6-8 hours, or on low for 10-12 hours.
  • After the tri tip has slow cooked, shred the meat in the slow cooker with two forks or meat claws.
  • Place the meat in tortillas, with the cooked bell pepper & onion from the crock pot, as well as a drizzle of the sauce from the crock pot.
  • Add the optional toppings of your choice.