Pork Tacos + Pineapple Crema

I'm REALLY obsessed with tacos al pastor right now. Seeing that I don't have any devices at home that can cook meat on a spit for hours on end, I decided to not try and do that, lol. I seasoned a pork shoulder with the same flavors as tacos al pastor and cooked the meat in a crockpot so that the pork turned into soft and juicy shredded meat. 

Also, this is very much a long recipe. The best way to make it not feel like that is to start marinating the pork around dinner time and wake up and get it going in the crockpot in the morning so that it'll be ready by the next day's dinner time. It makes a lot of pork, I'd say to buy enough taco shells for around 6 people. You can refrigerate the leftover meat and it'll stay good for a few days.

What you need:
(For the pork)

• 1 pork shoulder (around 4 lbs)
• 1 tbsp dried cumin
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 2 tsp salt
• 1 tbsp pepper
• 3 tbsp achiote paste
• 2 tablespoons guajillo chili powder
• 1/2 cup white vinegar
• 1 cup pineapple juice
• 1 cup diced pineapple

(For the crema)

• 1  cup Mexican crema (or sour cream)
• 3/4 cup of the pineapples mentioned above (after they've cooked in the crockpot with the meat.)

What to do:

1. Mix all of the ingredients except the diced pineapple in a large bowl and marinate the pork shoulder overnight.
2. Place the pork shoulder in the crockpot and pour the marinade over the top of it.
3. Add in the cup of diced pineapple and cook on high for 8 hours. 
4. Separate the pineapples from the meat and stick them in the fridge right away to cool.
5. After the pineapple has cooled (about 10 minutes, blend it with the crema in a food processor. Stick it back in the fridge to keep cool until it's time to use.
6. I like to char my corn tortillas in a cast iron skillet before assembling the taco - so do that. Add the meat, pineapple crema and then top with a little shredded chihuahua cheese. I love dipping these tacos in spicy pineapple habanero salsa!!