Ingredients
5lbspork shoulder roast,boneless, Boston butt, extra fat trimmed off
12ozbeer,1 bottle, like Modelo Negra, or chicken stock
2chipotles in adobo sauce
1pineapple,fresh, peeled and cored, then roughly chopped
½cupred onion,chopped
3tbspchili powder,not cayenne
2tbsplime juice,fresh
2tbspwhite vinegar
2tspkosher salt
1tspground cumin
½tspblack pepper
corn tortillas,for serving
goat cheese,crumbled, extra diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado, thinly-sliced radishes, optional toppings
Preparation
Cut the pork shoulder into 2-inch cubes.
Add the pork to the bowl of the slow cooker.
Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor.
Puree for 30 to 60 seconds until the mixture is completely smooth.
Stir in the beer until it is evenly combined.
Pour the mixture on top of the pork, then toss until the pork is evenly coated.
Cook on Low for 8 to 10 hours, or on High for 4 to 5 hours, until the pork is completely tender and shreds easily with a fork.
Use two forks to shred the pork, then toss it in the remaining juices.
Serve warm on tortillas, garnished with goat cheese and other toppings, and enjoy!
