This recipe is so, so good and super easy! Let the pork loin marinate, place it in the slow cooker, and just let it cook. It turns out so succulent, savory, and perfectly spiced! I love making tacos with this recipe - top with cilantro, cheese, and onion for an easy and delicious dinner.
Mix all of the dry rub ingredients (chili powder through black pepper) together and set aside. Pat the pork loin dry and sprinkle the dry rub on all sides, pressing it into the meat. Place the pork loin into a container with tight fitting lid and let it sit in the refrigerator for at least 1 hour or, ideally, overnight.
After the pork loin is done marinating, place it into a slow cooker, fat side down. Arrange the onion, garlic, bay leaves, and peppers around the loin. Pour in the pineapple and lime juice, tequila, and liquid smoke. Cover and cook on low for 8 hours or high for 4 to 5 hours, or until the loin is cooked through and the meat shreds easily.
Shred the meat with two forks and mix into the remaining liquid. Turn the slow cooker to warm. Cover and let sit for 30 minutes, or until most of the liquid has been absorbed. Add salt and pepper to taste, if necessary.
You can enjoy this as is or place a thin layer on a baking sheet and broil for 3 to 8 minutes, or until slightly crisp. Serve as taco filling with tortillas and your favorite toppings. I recommend finely diced onion, tomatillo salsa, queso fresco, and a squeeze of lime.
