Crock Pot Al Pastor
Recipe type: Entree
  • 1 (5-pound) boneless pork shoulder roast, extra fat trimmed off
  • 1 (12-oz.) bottle of beer (all I had was Blue Moon)
  • 2 chipotles in adobo sauce
  • 1 fresh pineapple, peeled and cored, then roughly chopped
  • ½ cup red onion, chopped
  • 3 tbsp chili powder (not cayenne)
  • 2 tbsp fresh lime juice
  • 2 tbsp white vinegar
  • 2 tsp kosher salt
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • Corn tortillas, for serving
  • (Optional) Toppings: crumbled goat cheese, (extra) diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado (or guac), sour cream
  1. Cut your pork shoulder into chunks, roughly 2-inches all around.
  2. Place pork chunks into your slow cooker, and set aside.
  3. Place your chipotles in adobo, chopped pineapple, chopped red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper into a blender or food processor. Puree until the mixture is completely smooth, about 30-60 seconds.
  4. Add beer to the mixture and stir until it is evenly incorporated.
  5. Pour pureed mixture on top of the pork in your slow cooker, and toss until each piece of pork is coated with sauce.
  6. Cook on low for 8-10 hours (or on high for 4-5 hours), stirring occasionally, until the pork is fork-tender.
  7. Turn slow cooker off and use two forks to shred the pork.
  8. Stir shredded pork so that it soaks up all the juices/flavor.
  9. Allow pork to soak for 10-15 minutes, then serve it warm, heaped on warmed corn tortillas.
  10. Garnish with optional toppings, if desired.
  11. Enjoy!
Recipe by Just Putzing Around the Kitchen at