SLOW COOKER PORK TACOS

what if carnitas and al pastor had a baby?
this would be it.

4 servings, 30 minutes (plus 7 hours in slowcooker)

Ingredients:

2 ish lbs boneless, skinless pork shoulder
2 tbsp achiote paste
1 jalapeño, remove seeds and cut in half lengthwise
1 can chipotles in adobo sauce, 2 chipotles and 2 spoonfuls of sauce
2 garlic cloves
1 tbsp oregano
1/4 cup sugar
1 onion, chopped
1 canned pineapple, juice and pieces separate
1/2 cup beer, preferably Modelo or Corona 
2 limes
Corn tortillas
Optional: cilantro, guacamole, salsa

The Blistered Peppers Take:

You may not know this - or maybe you just don’t believe it - but when you guys ask me to make something, I do. White Chocolate Macadamia cookies - figured it out… and don’t worry, the recipe is coming soon. Salsa - check. Al Pastor - intimidating, but I made it out alive and I’ve got to say it is DELICIOUS. The whole purpose of starting this site was to help you guys prep and enjoy great meals, and so I love nothing more than to hear from you - KEEP IT COMING.

The reality is al pastor tacos will never be better than on the streets of Mexico. If you live in New York City, you can find a bomb al pastor at Los Tacos No. 1. But when you don’t have the time or money to travel to another country or city, make this recipe! I won’t lie to y’all. This is by no means a traditional al pastor. First of all, I use a slow cooker and not a spit-grill because 1. I don’t own a spit-grill and 2. Can’t we all just chill and let each other live?! Cooking should be fun and creative. Make what you want, when you want to, and how you want to. That’s the beauty of it. I’ve always said I’m here to make this fun and approachable - nothing should intimidate us! So, let’s do it. 

Al pastor and carnitas are both pork based. The main difference? Carnitas are braised and essentially cooked in liquid, whereas al pastor is spit-grilled creating a more crisp texture. This cooking technique was brought to Mexico by Lebanese immigrants. Al pastor is supposed to be sliced very, very thinly so while it has crisp ends and bits overall, the meat is still tender. Some restaurants prepare their al pastor tacos with more chunky cuts of meat and frankly, it’s not my fave. So in creating and experimenting with this recipe, I wanted to ensure the pork was going to fall apart, similarly to pulled-pork, and this meant I was going to cook the pork in liquid, veryyyyyy slowly. And thus, carnitas and al pastor had a baby! 

Don’t feel overwhelmed by ingredients that you’ve not used often. For this recipe you’ll see chipotle in adobo and achiote paste. Normally you can find both in a grocery store in the specialty or the spanish foods aisles - depending on the store. Any leftovers from the can (because yes they package them both in such a wasteful way) pour into a ziploc bag, flatten to remove the air, and store in the freezer for up to 6 months!! Additionally, if you’re unfamiliar with cuts of pork you can always chat up your local butcher. They are more than happy to help - it’s their job :).

I am a corn tortilla gal all the way and traditionally that’s the way to go. Some of my favs are from Vista Hermosa. But other than a good tortilla, you can definitely play around with how you dress your tacos. Cilantro, guacamole, onion, salsa, pineapple (traditional with al pastor)... the list is endless!

Steps:

Shredded pork, pre-sauce

1. Use a food processor to combine achiote paste, jalapeño, chipotles and 2 spoonfuls of adobo sauce, garlic, 1/2 of the chopped onion, oregano, sugar then stir in 1/2 cup pineapple juice and 1/2 cup beer

2. Place the pork in the slow cooker, cover with the marinade, and cook on low for 7-8 hours depending on size of meat. You’ll know the pork is done when you can easily shred the meat with 2 forks. 

3. Remove the meat from the liquid/marinade and shred. Sprinkle juice from 1 lime over the meat. 

4. Meanwhile, place a saucepan over low-medium heat and bring about 1 cup of the leftover liquid/marinade to a simmer. Stir every so often. Allow the liquid to reduce a bit so it begins to thicken; this should take about 5-10 minutes. Remove about 1/4 cup of this liquid onto the shredded meat and let it rest for about 30 minutes. This will allow the meat to absorb the liquid and not be soggy. 

5. When ready to serve the tacos, use a cast iron skillet over medium heat and sear the shredded meat. It should only take a few minutes and you will not only be reheating the meat, but this will get it crispy!

6. Optional steps for serving:

   • Pineapple: the pineapple rings/slices/pieces (whatever you’re using!) can be charred by either using a cast iron skillet to grill/sear them or you can pop the pineapple in the oven on broil (500 degrees) for a minute or two. 

   • Tortillas: Before serving, turn on one stove burner and heat the tortillas so they get a little charred when exposed to the flame - flip once after about 30 seconds-1 minute and cook for another 30 seconds-1 minute.

Place the al pastor in a corn tortilla. Top the tacos with remaining onion, sliced lime, pineapple, cilantro, maybe a bit of salsa or guacamole. Enjoy!