In addition to my daily, borderline obsessive, and up to the minute newsfeeds, (Feedly, Instagram, Buzzfeed, TMZ, and Pulse) I have recently become addicted to PureWow and Flipboard.
I am two months behind in reading my in-print magazine subscriptions as it is, so imagine my chagrin at becoming caught up in two additional sites that give me news, fashion, food, makeup, and home decor ideas.
On the positive side, I am expanding my brainpower and becoming (I think) a bit more in touch with the tech world.
That’s my story, and I’m sticking with it.
All the reading has paid off, though, because I found this recipe on Ali’s site via Feedly, and since we are a serious pork-loving family, I couldn’t wait to try it. And, as an added bonus, it utilizes one of my favorite kitchen appliances, the crockpot. It was absolutely delicious, and while the posse ate theirs in the traditional soft taco style, I thoroughly enjoyed mine over a bed of greens, which made me feel very virtuous.
Until dessert, anyway……
Crockpot Tacos al Pastor – adapted from Gimme Some Oven
- 1 (7 lb ) bone-in pork roast
- 1 (12-oz.) bottle of beer
- 2 chipotles in adobo sauce
- 2 cups chopped pineapple
- 1/2 cup chopped white onion
- 3 tbs. chili powder
- 3 tbs. fresh lime juice
- 2 tbs. white vinegar
- 1 tbs. ground cumin
- 1/2 teaspoon black pepper
- Tortillas, cheese, salsa, sour cream, and avocado, for serving
Place the roast in the crockpot. Combine the chipotles in adobo, pineapple, onion, chili powder, lime juice, white vinegar, cumin and black pepper in a blender. Blend until the mixture is completely smooth. Pour the mixture on top of the pork, then pour the beer into the crockpot.
Cook on high for 6-8 hours, until the pork is completely tender and falling off the bone. Shred the pork into a large bowl, and pour the juices over it, mixing to combine. Serve with tortillas, cheese, salsa, sour cream, and avocado.