Slow Cooker Tacos Al Pastor
1 Large Yellow Onion, chopped, divided
1 Pineapple, peeled and cut into ½ inch chunks, divided (reserve the juice)
1/4 Cup Apple Cider Vinegar
1/2 Tablespoon Guajillo Chile Powder
4 Garlic Cloves
2 Teaspoons Salt
1 Teaspoon Dried Mexican Oregano
1 Tablespoon Cumin
2-3 Canned Chipotle Chiles
1-2 Tablespoons Adobo Sauce, or to taste
2 Pounds Pork Roast
8 Martin’s Long Potato Rolls
1 Bunch Cilantro
1 Small White Onion, finely chopped
8 Ounces Cotija Cheese
1/4 Cup Mexican Crema or Sour Cream
2 Limes, quartered
To make the sauce, place ¾ of the yellow onion, ½ of the pineapple, the pineapple juice, apple cider vinegar, chile powder, garlic, salt, oregano, cumin, chipotle chiles, adobo sauce, and ¼ cup water in a blender and puree until smooth.
Place pork roast into the crockpot and pour in the sauce to cover the pork. Add in the remaining ¼ of the yellow onion and ¼ of the pineapple. (Reserve the last ¼ of the pineapple for topping the tacos).
Cook pork in the crockpot for 4 hours on high or 8 hours on low, checking occasionally.
When pork has finished cooking, remove from the crockpot and chop/shred. Return to crockpot and mix pork in with the sauce, allow pork to simmer in sauce.
While pork and sauce simmer, heat a skillet over medium high heat. Place remaining pineapple chunks in skillet and char for 2-3 minutes.
Flatten the Potato Rolls with a rolling pin. Warm each roll on a skillet over medium heat until warmed through and very lightly toasted.
To serve, top each toasted roll with shredded pork, charred pineapples, cilantro, chopped white onion, cotija cheese, crema, and a lime wedge.
Recipe adapted from: www.boundbyfood.com