looking for a side dish that may help tame the heat. This red cabbage & kale coleslaw salad is refreshing and colorful! Mexican Street Corn Salad, also known as Esquites, is spicy, tangy, and incredibly delicious. Packed with fresh flavors and cotija cheese! This is the perfect side dish!
Slow-Cooker Tacos Al Pastor
A Slow Cooker version of the Mexican classic, made with pork shoulder simmered in a tangy mixture of beer, pineapple, chipotles, garlic, and spices.
Equipment
- Slow cooker
Ingredients
- 5 pounds boneless pork shoulder roast, excess fat trimmed off
- 1 (12-oz.) bottle of beer, I used Blue Moon
- 2 – 3 chipotles in adobo sauce
- 20 ounces pineapple chunks + juice
- 3/4 cup red onion, chopped
- 1 tablespoon chili powder
- 1 lime, juiced
- 2 tablespoons white or rice vinegar
- 1 teaspoon kosher or sea salt
- 1 teaspoon ground cumin
- corn or flour tortillas, for serving
Garnish (optional)
- feta or cotija cheese crumbles
- chopped onions
- fresh cilantro
- fresh lime, slices
Instructions
- Cut the pork shoulder into 2-inch cubes and add it to the slow cooker.Place the chipotles in adobo, pineapple, red onion, chili powder, lime juice, vinegar, salt, cumin, and black pepper in a blender or food processor. Puree until the mixture is completely smooth, about 60 seconds. Stir in the beer and puree until fully combined.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 and garnish.