- Sep 14, 2011
- Reaction score
- Political Leaning
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
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.
Slow Cooker Tacos Al Pastor | Gimme Some Oven
So I used to eat these at a Mexican place near by. They shut down sadly. But this dish is what got me hooked and it was amazing. I finally found the right recipe that doesn't make the pork end up looking like dog food.
I will recommend cutting off a good amount of fat off the pork though. If you don't it will get really greasy. Other than that it is a great dish and can serve 4 people no problem.
And corn tortillas rock.
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