INGREDIENTS For the Spice Mix: 1 tablespoon dried onion flakes 2½ teaspoons kosher salt 2 teaspoons dried oregano 1 teaspoon cumin seeds 1 teaspoon garlic powder ½ teaspoon chipotle powder For the Pork: 1 pineapple, skin on and ends trimmed 3½ pounds pork roast, cut into 2-inch chunks 1 small yellow onion, quartered 2 garlic cloves, smashed 1½ cups chicken stock ¼ cup white vinegar To serve: Flaky sea salt, to taste 12 corn tortillas 1 cup cilantro leaves 2 limes, cut into wedges
1 avocado, thinly sliced
Sour Cream
DIRECTIONS 1. In a large bowl, whisk together the spice mix ingredients. 2. Stand the pineapple up on one end and, using a large knife, slice off the skins into 2-inch-wide strips. Rinse 3 to 4 strips and set aside. Halve the pineapple widthwise. Core and dice one pineapple half into ½-inch pieces and slice the remaining pineapple half into ¼-inch rounds. 3. Add the pork shoulder to the spice mix and toss to coat evenly, then transfer to the slow cooker. Add the diced pineapple, onion and garlic. Add the chicken stock and white vinegar, and top with the reserved pineapple peels, cut-sides down. 4. Turn the slow cooker to high and cook until the meat easily pulls apart with a fork, 5 to 5½ hours. Makes about 8 cups of al pastor. 5. To serve: Pull apart the pork with a fork and transfer to a large platter with the pineapple and onions. Season with flaky sea salt and serve with the pineapple rounds, tortillas, cilantro and lime wedges. I also really like the Mango Salsa from Costco on these tacos along with a little sliced avocado and sour cream.
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