For my annual Superbowl Party this year, I decided to make a taco bar with three different slow cooked meats & one slow cooker full of fajita veggies (for my vegetarian friends!) so that people could make their own tacos anytime during the big game.
For the meats, I knew I wanted a pork, chicken and beef, so I made my famous Chipotle Honey Pulled Pork Tenderloin, Buffalo Chicken & this Pineapple Sriracha Tri Tip.
But wait, I know what you’re thinking, “Whitney, the Superbowl was EIGHT MONTHS AGO!”
Yes, yes, I know, somehow it took me 8 months to actually get this super tasty new recipe up on LLB!
But hey, better late than never, right? 😉
- 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
- ¼ cup sriracha
- 2 cups pineapple juice
- 1 tbsp honey
- 2 tbsp soy sauce
- 4 cloves garlic (crushed)
- 12 small corn tortillas
- 2 avocados (diced)
- ½ cup pickled jalapeños
- ½ cup diced pineapple
- ¼ cup fresh cilantro
Add the bell pepper 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, with the fat side up, on top of the onions and peppers.
Add the pineapple juice, sriracha, honey, soy sauce & garlic to a medium bowl and whisk together. Pour the mixture over the tri tip.
Cook on high for 6-8 hours.
Because this is such a large, thick cut of steak, you will need to cook the meat at least 6 hours on high in the crock pot, I recommend going the full 8 hours so that it’s really super tender & flavorful!
Remove from the crock pot, slice the fat off the top of the steak and shred the meat with a fork.
Place the meat in tortillas, and top with the cooked bell pepper & onion from the crock pot, as well as a drizzle of the sauce from the crock pot (oh the sauce, YUM!)
You can also add the optional toppings of avocado, pineapple, pickled jalapenos & cilantro.
I don’t know if it was the 8 months in between when I first made this recipe and last week, or the fact that I was running around like a crazy person at my Superbowl party and barely had time to enjoy a bite, but I swear this recipe was even better the second time around!
A little sweetness, a little spice, so much deliciousness!
And it gets even better! A couple of days after I made the tri tip, I decided to experiment with my own version of “Steak and Eggs” where I added the tri tip to my scrambled eggs for breakfast with a little avocado, tomatoes & cheese.
Let’s just say, there are no words for how amazing this was!
Well, actually I posted a picture of this breakfast of champs on my Instagram page and Whole Foods had some words, words like “Looks great!!”
Hey, if it’s good enough for Whole Foods, it must be pretty dang good!
Whether you eat this slow cooked tri tip tonight for “Taco Tuesday” or tomorrow for the best dang breakfast of your life, I know you’re going to absolutely love it!
♦ Gluten Free Option: Using the ingredients shown above, including gluten free soy sauce and corn tortillas, this recipe is gluten-free.