Slow Cooker Tacos Al Pastor
Ingredients
The pork and marinade
-
1
5-pound
boneless pork shoulder roast (Boston butt), extra fat trimmed off
-
1
12-oz.
bottle of beer (Modelo Negra, or chicken stock for gluten-free)
-
2
pieces
chipotles in adobo sauce
-
1
whole
fresh pineapple, peeled and cored, then roughly chopped
-
½
cup
chopped red onion
-
3
tablespoons
chili powder (not cayenne)
-
2
tablespoons
fresh lime juice
-
2
tablespoons
white vinegar
-
2
teaspoons
kosher salt
-
1
teaspoon
ground cumin
-
½
teaspoon
black pepper
For serving
-
as needed
corn tortillas
for serving
-
as needed
various
optional toppings (crumbled goat cheese, extra diced fresh pineapple, chopped fresh cilantro, chopped red onions, diced avocado, thinly-sliced radishes)
Instructions
- Cut the pork shoulder into 2-inch cubes and add to the slow cooker.
- In a blender, combine the chipotles, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin, and black pepper. Puree until smooth, then stir in the beer.
- Pour the marinade over the pork and toss to coat.
- Cook on low for 8-10 hours or on high for 4-5 hours until the pork is tender and shreds easily.
- Shred the pork with two forks and mix it with the remaining juices.
- Serve warm on tortillas with optional toppings.
Nutrition Facts (estimated)
Servings
6-8 servings
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
You might also like