Is there any better meal than tacos? Truthfully I could eat tacos every meal for the rest of my life and be happy… which is why I have so many taco recipes up my sleeve. I think everyone loves a good taco…. if you don’t…well…you can stop reading now. This post of for all the taco lovers out there that want good pork taco without the mess or the fuss.
I just recently became a big fan of the crock pot… I know I know, I’m crazy for not realizing how wonderful it is. Well I’m totally sold ( and now going to invest in an instal-pot as well). Anyways, I don’t know why I haven’t been using the crock pot more often?! It takes less than 10 minutes to prep and then I can just let it sit there all day to make some magic. It’s TOO easy. Once the pork is fall apart tender, you quickly can throw together some toppings and enjoy a delicious homemade meal. As a mom who is constantly on the go, meals like this are perfect for my lifestyle. (I’m sure a lot of other women can relate.. that toddler life is BUSY). Between all the school drop offs, pick ups, doctors appointments, grocery store visits and just being a mom in general… my crockpot is saving my butt these days.
CROCK POT TACOS AL PASTOR
Prep time: 10 minutes
Cook time: 7-8 hours
Total time: 8 hours
yields: 6-8 lbs.
INGREDIENTS for pork:
- 6-8 lb bone-in pork butt/shoulder roast
- 10 oz. can pineapple chunks in juice
- 7 oz. can chipotles in adobo, (use 2 chipotles + 1 tbsp adobo sauce… use remaining for chipotle mayo topping, recipe below)
- 1 tbsp chili powder
- 1 tbsp dried Mexican oregano
- 2 tsp kosher salt
- 1tsp onion powder
- 1 tsp ground cumin
- 1 tsp coriander
- 3 cloves garlic
- 1.2 lime, juice of
- Rinse sandpit dry the pork butt. Place in the crock pot fat side up.
- Place all of the remaining ingredients into a blender and blend till smooth. Pour mixture on top of the pork and close the lid. Cook on low for 6-8 hours, or until bone can be pullout and the pork is fall apart tender.
- Shred the pork and let sit in its juices for at least 30 minutes.
INGREDIENTS for tacos:
- Corn tortillas, heated up by charring over a burner
- Purple cabbage, thinly sliced
- Chipotle mayo:
- Place leftover chipotles in adobo (from pork marinade) in a blender along with 1/2 cup mayo, juice of 1/2 lime and 1 pinch of salt and 1 tsp water. Blend till smooth.
- Grilled pineapple:
- Heat a grill or grill pan to medium high heat. Place pineapple sliced on the grill and cook about 2 minutes per side (till slightly charred).
- Cilantro, chopped
- Lime wedges