One of the best tacos I’ve ever had in my life was in the Mexico City airport. My co-worker, who was from Mexico City, assured me that even though this taco stand was in the airport, I would not be disappointed. And she was right. I haven’t tasted anything like those tacos since.
Of the several varieties of tacos I tried that day, the one that stood out the most was the Taco al Pastor. Spicy, yet sweet—and mixed with tender chunks of pineapple, it was more tasty treat than typical taco. The other night, I realized I had both a pork roast in the freezer and pineapple in the fridge, and I wondered if I could re-create the magic.
The answer: Yeah. I got pretty darned close.
By using the crockpot, I got tasty, flavorful meat with a minimum amount of time in the kitchen. Instead of using the standard corn tortilla, I decided to make it more like carnitas, Mexican shredded pork, and serve it over rice. I garnished with cilantro and avocado…and, ole!
A new family favorite was born.
- 3 lb pork roast
- 1 c apple juice
- 1 c filtered water or chicken stock (I make my own)
- 1 c chopped pineapple (drain if you use canned pineapple, I used fresh)
- 2 medium onions
- A little bit of butter
- 1 T Salt
- 1 t Pepper
- ½ T Garlic powder
- 1 t Dried cilantro
- 1 t Chile powder
- Chile honey (we bought ours at Monroe’s in Albuquerque, NM but you could also whisk together some honey and chile paste)
- Rice (prepare according to directions)
- Avocado (slice or chunk, depending on preference)
- Cilantro (roughly chop, sprinkle on top)
Rub down the bowl of your crockpot with butter so nothing sticks
Slice onions. I use this mandoline slicer to make this a snap. Lay the onions on the bottom.
Add salt, pepper, garlic powder, cilantro, and chile powder over the top of the pork and onions. (My spice measurements above are just guidelines—adjust to your particular taste
Drizzle the pork with the chile honey, just enough to coat it.
Pour water/stock and apple juice over the pork. Add in equal amounts until the pork is covered with the liquid.
Cook on low for 8-10 hours
Drain off liquid, pull pork apart with fork/tongs, toss with onions
Mmm!!! This was so good and so easy. It’s going to become a staple here–especially with winter on the way, that means it’s comfort-food-in-the-crockpot-season!