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.

Print Recipe Pin Recipe

Prep Time 10 mins

Course Main Course

Cuisine Mexican

Servings 6

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.