Slow Cooker Tacos Al Pastor

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  Pork Shoulder (Boston Butt)
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  Beer, Lager
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  Chipotle peppers in adobo sauce
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  Pineapple
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  Yellow Onion(120g)
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  Chili powder(45g)
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  Lime Juice, Fresh(30g)
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  Vinegar, White(30g)
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  2 teaspoons kosher salt
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  Cumin, Ground(5g)
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  1/2 teaspoon black pepper
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  Tortilla, Corn, 6-Inch

Instructions

1. 1Cut the pork shoulder into 2-inch cubes and set aside.
2. 2Add the chipotle peppers in adobo, pineapple, onion, chili powder, lime juice, white vinegar, ground cumin, and black pepper to a blender or food processor and puree until completely smooth, about 30–60 seconds.
3. 3Stir the beer into the puree until evenly combined, then pour the mixture over the pork cubes in a slow cooker bowl and toss until the pork is evenly coated.
4. 4Cook on low for 8–10 hours (or on high for 4–5 hours) until the pork is completely tender and shreds easily with a fork.
5. 5Use two forks to shred the pork directly in the slow cooker, then toss it in the remaining juices until evenly coated.
6. 6Warm the corn tortillas in a dry skillet over medium heat, 1–2 minutes per side, until pliable and lightly charred.
7. 7Divide the shredded pork evenly into 6 airtight containers while hot, allowing it to cool slightly before sealing.
8. 8Store containers in the refrigerator and reheat by warming the pork in a skillet over medium heat for 3–4 minutes, stirring occasionally, before serving on warm tortillas.