Slow Cooker Tacos Al Pastor with a Chipotle Crema
Slow Cooker Tacos Al Pastor with a Chipotle Crema
Yield: 12-15 Servings
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours and 20 minutes
Ingredients:
1 (5-pound) boneless pork shoulder roast (AKA Boston Butt), trimmed of extra fat
12 oz low sodium broth (chicken or pork), if not gluten sensitive, you can use a Mexican beer)
2 chipotles in adobo sauce, chopped
1 fresh pineapple, peeled and cored, then chopped
1 large shallot or red onion, chopped
3 TBSP chili powder
Juice of 1 large lime or 2 small limes
2 TBSP of white vinegar
2 tsp sea salt
1 tsp ground cumin
1 tsp ground black pepper
(see bottom of recipe for Chipotle Crema ingredients and directions)
Corn tortillas for serving
Garnish with any of the following: cotija cheese, diced fresh pineapple, fresh cilantro, red onion or shallot, avocado, radishes, and Chipotle Crema (see below).
Directions:
1. Add the pork roast to the slow cooker.
2. Top the roast with the chipotles, pineapple, shallot/red onion, chili powder, lime juice, vinegar, salt, pepper, cumin.
3. Pour the broth in the slow cooker bowl, around the roast.
4. Cook on low for 8 hours, then shred with two forks or a fork and tongs.
5. Serve warm on corn tortillas and garnish as desired.
Helpful hints:
1. I often freeze half of the pork in a few quart size freezer bags for quick and easy future meals. I simply thaw for 24 hours in the refrigerator, then warm in an oven safe dish for 30 minutes on 350 degrees.
2. I like to serve these tacos with guacamole and tortilla chips on the side. See the Mexican/Tex-Mex section of my website for the Pineapple Guacamole Recipe or subscribe to my Dishes For The Senses email list and receive my Gluten Free Gameday Cookbook which includes my Texas Hill Country Guacamole recipe.
Chiptle Crema
Ingredients:
½ cup sour cream (can be dairy free), or Mexican Crema
½ cup mayonnaise (can be plant-based)
2 chiptoles in adobo sauce
2 TBSP chopped cilantro
Zest from one lime
Juice from one lime
Directions:
1. Place all ingredients into a food processor or blender and puree until smooth (about 10-15 seconds).
2. Store in a squeeze bottle for easy serving.