When I first made this recipe, I doubled all the ingredients because I was working with a seven-pound pork shoulder! The shredding was tedious because it took almost an hour to separate the fatty parts from the lean meat, but the number of leftovers I had were perfect for repurposing on tostados, tacos, and tortas. I was even able to make some football fare that was excellent for sharing and game days.
4lbs Pork Shoulder
Marinade:
1 cup canned pineapple mush
10-8 garlic cloves
½ white onion
½ cup white vinegar
1 tsp Mendocino Spices Ground Annatto
1-2 tbsp Mendocino Spices Al Pastor Seasoning
Mendocino Spices All-Purpose Seasoning, to taste
2 Pepitos Chilitos Guajillo Chiles
3 Pepitos Chilitos De Arbol Chiles
Pineapple Pico:
2 cups fresh pineapple, chopped
¼ cup red onion, finely chopped
¼ cup cilantro, finely chopped
1 lime, juiced
1 jalapeno, finely chopped (optional)
Salt, to taste
– Place your chiles in a bowl or small pot and cover with boiling water; cover bowl and let stand for 30 minutes.
– In a food processor, add all the marinade ingredients and blend until smooth.
– Season to taste with Mendocino Spices All-Purpose Seasoning.
– Transfer pork shoulder and marinade in a nonreactive bowl or large plastic bag and marinate overnight or up to 48 hours.
– Place the pork fat-side up into the slow cooker. Pour the marinade over the pork and spread all over. Cover and cook until completely fork tender, about 6 hours on high heat or 8 hours on low heat.
– Remove pork from crockpot to cool and shred. Then transfer pot to the stovetop and reduce remaining marinade. If desired, skim fat off the top of simmer. Bring to a steady bubble and salt to taste.
– Add reduced juices back to shredded meat and mix until thoroughly combined.
– Mix Pineapple Pico ingredients.
– Serve Al Pastor pulled pork with corn tortillas and Pineapple Pico.
Reheat Instructions:
1.To reheat pork, spread on a baking sheet and cook on the top rack in the oven set to broil (500 degrees F) until crispy and caramelized. Watch closely to keep from burning.
2.To reheat pork, in a large saucepan over high-medium heat cook until slightly charred and caramelized.