TACOS AL PASTOR

SLOW COOKER TACOS AL PASTOR

This slow cooker tacos al pastor recipe is quick and easy to prepare, full of amazing flavor, and your slow cooker does all the work for you!

PREP TIME: 10 MINS

 

COOK TIME: 4 HOURS

 

TOTAL TIME: 4 HOURS 10 MINS

INGREDIENTS:

• 1 (5-pound) boneless pork shoulder roast (Boston butt), extra fat trimmed off
• 1 (12-oz.) bottle of beer (I used Modelo Negro, or use chicken stock if making this gluten-free)
• 2 chipotles in adobo sauce
• 1 fresh pineapple, peeled and cored, then roughly chopped
• 1/2 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
• 1/2 teaspoon black pepper
• corn tortillas, for serving
• optional toppings: crumbled goat cheese, (extra) diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado, thinly-sliced radishes

DIRECTIONS:

Cut the pork shoulder into 2-inch cubes.  Add the pork to the bowl of the slow cooker.

Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor.  Puree until the mixture is completely smooth, about 30-60 seconds.  Stir in the beer until it is evenly combined.  Then pour the mixture on top of the pork, and toss until the pork is evenly coated.

Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is completely tender and shreds easily with a fork.  Use two forks to shred the pork, then toss it in the remaining juices.

Serve warm on tortillas, garnished with optional toppings.