One of our favorite things to eat here in Cancun is tacos de pastor! These pork tacos were influencedby Lebenese, Turkish and Greek styles that were adapted and developed in the central of Mexico. The pork meat is prepared for cooking by marinating it in a mixture of chiles, spices and pineapple. In case you didn't know pineapple has a natural enzyme that tenderizes the meat by breaking down the proteins. In some regions people like to add achiote for little twist. Typically cooked on an open fire spit or trompo, these tacos are delicioso. When the meat is cooked it's then sliced thinly onto corn tortillas and garnished with onion, cilantro and pineapple.
We've found an alternative way for you to make these at home since you probably don't have one of these in the back yard!
What you need -
- 1 (5-pound) boneless pork shoulder roast, fat trimmed off
- 1 (12-oz.) bottle of beer
- 2 chipotles in adobo sauce
- 1 fresh pineapple cut into small pieces
- 1/2 cup chopped white or red onion
- 3 tablespoons chili powder (not cayenne)
- 2 tablespoons fresh lime juice
- 2 tablespoons white vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- corn tortillas, for serving
- optional toppings: crumbled goat cheese, diced fresh pineapple, chopped fresh cilantro leaves, diced onion, diced avocado, thinly-sliced radishes
How to create -
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 beer 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.
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 beer 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.
*Recipe adapted from Cook Now Recipes
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