My husband and I frequent a local Mexican Restaurant about every other week. Why? Their Al Pastor or Adobada Tacos!!! I decided that since we are so in love with the meat, which has pineapple throughout it, that I should try to make it at home. It turned out amazing.
Ingredients
- 1 (2.5-pound) boneless pork shoulder roast
- 1 1/2 cup chicken broth
- 1 chipotles in adobo sauce
- 1/2 fresh pineapple, peeled and cored, then roughly chopped
- 1/4 cup chopped red onion
- 1 1/2 tablespoons chili powder (not cayenne)
- 1 tablespoons fresh lime juice
- 1 tablespoons white vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- corn tortillas, for serving
- optional toppings: crumbled goat cheese, (extra) diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado, thinly-sliced radishes
Directions
Cut the pork shoulder into 2-inch cubes. Add the pork to the bowl of the slow cooker.
Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor. Puree until the mixture is completely smooth, about 30-60 seconds. Stir in the chicken broth until it is evenly combined. Then 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, garnished with optional toppings.
No comments:
Post a Comment