Slow-Cooker Pork Tacos Al Pastor with All the Fixings

Photo: Greg Dupree; Styling: Buffy Hargett Miller

 

Start by slow-cooking pork shoulder in an aromatic bath of pineapple, beer (try a floral, spiced white ale like Hoegaarden or Blue Moon), and canned chipotles in adobo. Then shred the meat and set out a taco bar full of fresh flavors, bright colors, and crunchy textures. You can't go wrong here. We like bowls of crumbled cheeses, sliced radishes, chopped onions, avocado, shredded cabbage, and plenty of fresh cilantro.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 8 Hours, 20 Minutes

Ingredients

1 (4 1/2- to 5-lb.) boneless pork shoulder roast (Boston butt), trimmed
2 teaspoons kosher salt
1 (12-oz.) bottle white ale
2 (8-oz.) cans pineapple tidbits in juice
1 (7-oz.) can chipotle peppers in adobo sauce
1 1/2 cups chopped fresh pineapple
1/3 cup chopped fresh cilantro
1/4 cup minced red onion
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper
16 (6-inch) fajita-size corn tortillas, warmed
Toppings: crumbled goat cheese, sliced radishes, fresh cilantro leaves, chopped avocado

Preparation

1. Rub roast with salt, and place in a lightly greased 6-qt. slow cooker. Pour beer and 1 can of pineapple tidbits over roast. Process chipotle peppers and remaining can of pineapple in a blender or food processor until smooth. Pour over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

2. Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork.

3. Stir together fresh pineapple and next 5 ingredients. Serve pork in warm tortillas with pineapple mixture and desired toppings.

Note:

December 2013