Try this Slow Cooker Tacos Al Pastor recipe, or contribute your own.
- 1/2 teaspoon black pepper
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice
- 2 tablespoons white vinegar
- 1 (5-pound) boneless pork shoulder roast (boston butt) extra fat trimmed off
- 1 (12-oz.) bottle of beer (i used modelo negro)
- 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)
- 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
- Carbohydrate 1.28499376381064 g
- Cholesterol 0 mg
- Fat 0.0901173266107702 g
- Fiber 0.204167681619589 g
- Protein 0.174692884379463 g
- Saturated Fat 0.00954595634284313 g
- Serving Size 1 1 -8 serving (19g)
- Sodium 404.198376397794 mg
- Sugar 1.08082608219105 g
- Trans Fat 0.0155377139512005 g
- Calories 7 calories
Step-by-step
- 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.
Why does fresh pineapple behave differently than canned fruit in a slow-cooked braise? Raw pineapple contains bromelain, a proteolytic enzyme that actively breaks down protein bonds during the initial hours of cooking. Canned fruit undergoes thermal processing that neutralizes this enzyme, yielding a strictly sweet flavor profile without the structural softening effect. Puréeing the fresh fruit directly with chipotles, chili powder, and aromatics creates an acidic marinade that penetrates the two-inch pork cubes effectively. Bone-in cuts can be used, but boneless pork shoulder ensures uniform weight distribution and predictable rendering throughout the long cooking cycle. Cutting the shoulder into consistent two-inch chunks maximizes surface area exposure to the blended adobo mixture before heat is applied. Letting the pork cook undisturbed on low for eight to ten hours ensures the collagen fully gelatinizes into the surrounding liquid. Once the meat shreds readily under the tines of two forks, folding the strands back into the pan juices restores lost moisture before assembly. Corn tortillas require a dry skillet heated over medium-high heat for thirty seconds per side to achieve pliability without splitting.
