The sweet burst of pineapple and crisp bite of radish in these Pork Tacos, help bring a little sunshine to these long, dreary winter days.
SLOW COOKER PORK TACOS AL PASTOR – FAYETTEVILLE PILATES AND BARRE
1 (4 to 5 pound) boneless pork shoulder roast
2 teaspoons salt
1 (12 ounce) bottle of white ale
2 (8 ounce) cans of pineapple tidbits in juice
1 (7 ounce) can chipotle peppers in adobo sauce
1 1/2 cups fresh pineapple
1/3 cup chopped fresh cilantro
1/4 cup red onion, finely diced
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon crushed red pepper
16 (6 inch) corn tortillas, warmed
TOPPINGS: crumbled goat cheese, sliced radishes, fresh cilantro leaves, chopped avocado
Rub roast with salt and place in a lightly greased 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.
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.
Stir together fresh pineapple, cilantro, red onion, lime juice, salt and crushed red pepper. Serve pork in warmed tortillas with pineapple mixture and desired toppings.
Recipe adapted from Southern Living, December 2013