Food and Recipes Recipes Slow-Cooker Pork Tacos Al Pastor with All the Fixings Be the first to rate & review! Start by slow-cooking pork shoulder in an aromatic bath of pineapple, beer (try a floral, spiced white ale like Hoegaarden or Blue Moon), and canned chipotles in adobo. Then shred the meat and set out a taco bar full of fresh flavors, bright colors, and crunchy textures. You can't go wrong here. We like bowls of crumbled cheeses, sliced radishes, chopped onions, avocado, shredded cabbage, and plenty of fresh cilantro. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on July 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Hands On Time: 20 mins Total Time: 8 hrs 20 mins Yield: 8 to 10 servings Ingredients 1 (4 1/2- to 5-lb.) boneless pork shoulder roast (Boston butt), trimmed 2 teaspoons kosher salt 1 (12-oz.) bottle white ale 2 (8-oz.) cans pineapple tidbits in juice 1 (7-oz.) can chipotle peppers in adobo sauce 1 1/2 cups chopped fresh pineapple 1/3 cup chopped fresh cilantro 1/4 cup minced red onion 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1/2 teaspoon dried crushed red pepper 16 (6-inch) fajita-size corn tortillas, warmed Toppings: crumbled goat cheese, sliced radishes, fresh cilantro leaves, chopped avocado Directions Rub roast with salt, and place in a lightly greased 6-qt. slow cooker. Pour beer and 1 can of pineapple tidbits over roast. Process chipotle peppers and remaining can of pineapple in a blender or food processor until smooth. Pour over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork. Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork. Stir together fresh pineapple and next 5 ingredients. Serve pork in warm tortillas with pineapple mixture and desired toppings. Rate it Print