Slow Cooker Pork “Al Pastor”

I’m going to admit something that may seem outrageous to some of you: I don’t always love slow cooker meals. I love the convenience factor, but I don’t love the texture of the meat. Shredded meat is not my favorite, and sometimes it turns out dry and hard to chew.

Not this recipe.

This easy-to-blend marinade is so flavorful and delicious that the pork turns out PERFECT. This recipe is another one adapted from Keto Quick Start (see the Keto-rific Chicken Tenders here). In the original recipe, pork is supposed to be cubed and marinated, then roasted in the oven at 375 degrees for 10 minutes, then broiled for 2-5.

Let me admit something else – I don’t like cutting raw meat. It grosses me out and I avoid it if I have to. So to be able to throw the pork butt in the slow cooker and top it with the marinade on low for 8 hours was a much easier solution.

My kids ate it, but it was a little too spicy for the youngest. The husband loved it. Bonus for me – I used cabbage leaves as taco shells. I LOOOOVE cabbage and it stimulates production of glutathione, which is necessary for our liver to break down toxins. Since I have the MTHFR gene mutation, and my detoxification ability as limited, this is a big win for my body! It held a LOT of meat and toppings and was so perfectly crunchy.

Another fabulous addition I didn’t get to try until my last bite? Pineapple. Yum. Shout out to Foodie Husband for that one!

 


Ingredients:

  • 4 cloves garlic, peeled
  • 2 chipotle peppers in adobo sauce (less if you don’t like too much spice)
  • 1 small yellow onion, chopped
  • 1/2 cup lime juice (4 limes)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 2 pounds boneless pork roast

Directions:

  1. Blend all ingredients except pork in a high speed blender (I used my ninja).
  2. Pour on top of the roast in the slow cooker.
  3. Cook on low for 8 hours or until it starts to shred easily.
  4. Take out pork, trim the fat, and shred the meat. Add back to juices until it’s tender and soaked through.
  5. Serve in taco shells, tortillas, lettuce leaves or cabbage leaves. Or serve Chipotle bowl-style like my husband’s happy bowl below!
  6. Garnish ideas – sliced radishes, cilantro, onions, sour cream, avocado, pineapple, peppers, jalapenos, etc.

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