Primary Categories: [[01 - Recipes]] Secondary Categories: [[02 - Entrees]] Tags and Links: #recipe #slowcooker ## 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 shoulder: - 1 pineapple, skin on and ends trimmed - 3½ pounds pork shoulder or butt, cut into 2-inch chunks - 1 dried guajillo chile - 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 ## 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. 3. Halve the pineapple widthwise. Core and dice one pineapple half into ½-inch pieces and slice the remaining pineapple half into ¼-inch rounds. 4. Add the pork shoulder to the spice mix and toss to coat evenly, then transfer to the slow cooker. Add the diced pineapple, guajillo, onion and garlic. Add the chicken stock and white vinegar, and top with the reserved pineapple peels, cut-sides down. 5. 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. 6. 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. Credit: https://www.tastingtable.com/686266/braised-pork-al-pastor-tacos-recipe-easy-slow-cooker-recipes/ ### Notes Have made this with chicken breast, no alterations needed. Used some corn starch to thicken it up.