Growing up in Texas, I’ve had every kind of taco under the sun– chicken, beef, fish, pork, veggie, breakfast– and they’re definitely one of my favorites for dinner. They let us all have our own versions with only one pan dirty. What’s better than that?! Ryan and I decided on tacos al pastor for dinner one night. They’re spicy, sweet, super easy in the crockpot, and we both love shredded pork! I can’t talk them up enough… Plus, this batch made enough for dinner that night for the three of us, and enough to freeze for an entire other dinner another night!
3 lbs boneless pork shoulder roast, excess fat trimmed
6 oz (half a bottle) of beer (we used Modelo Negro)
3 chipotles in adobo sauce
1 fresh pineapple, peeled and chopped
1/2 c chopped red onion
3 T chili powder
2 T lime juice
2 T white vinegar
2 t kosher salt
1 t ground cumin
1 t black pepper
corn or flour tortillas, for serving
optional toppings: shredded Mexican cheese (goat cheese would be yummy, too), mango salsa (recipe below), red onion, avocado, cilantro
Cut the pork shoulder into 2 inch cubes and put into your slow cooker.
Add the chipotles, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin, and black pepper on top of the meat. Pour the beer over all of it and stir until well mixed.
Cook on low for 8-10 hours (or on high for 4-5 hours), until the pork is tender and shreds easily. Remove the chipotle peppers. Shred the pork with two forks (or use your Kitchenaid mixer with the paddle attachment on very low) and toss back into the remaining juices.
Serve on warm tortillas, garnished with whatever toppings your heart desires!
Bonus Recipe: Mango Salsa
Chop up the following and stir together to taste.
1/2 c pineapple
2 jalapeños (or 1 serrano)
1/4 c red onion
Add: Chopped fresh cilantro, salt, pepper, and lime juice to taste