foodsofjane
  • Home
  • Recipes
  • CLE
  • Contact
  • Home
  • Recipes
  • CLE
  • Contact
Search

Pork Tacos + Pineapple Crema

7/23/2019

2 Comments

 
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.
Picture
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!!
2 Comments
Brooke
7/23/2019 06:25:49 pm

Do you shred the pork then or did you buy it into pieces before going in the crockpot or marinade?

Reply
Jane
7/23/2019 07:35:08 pm

Hi!! The bit at the top explains that I cooked the shoulder so that it turned into shredded meat so you cook it as it comes and it will break apart / you’ll have to pull it apart a little after the 8 hours is up! :)

Reply



Leave a Reply.

    Connect

    CONTACT FORM
    If you’d like to use my photos & recipes, please ask or link back to this site. Thank You.

    Calendar

    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    October 2017
    August 2017
    May 2017
    April 2017
    February 2017
    December 2016
    November 2016
    June 2016
    April 2016
    January 2016
    June 2015
    April 2015
    March 2015
    February 2015
    January 2015

    RSS Feed

FOODS OF JANE

mostly noodles
foodsofjane, llc  |  © Copyright 2021 |  Contact@FoodsOfJane.com

  • Home
  • Recipes
  • CLE
  • Contact