This is a slow cooking slow cooker recipe that does NOT require an actual slow cooker- instead, use a heavy bottom Dutch oven and a technique called braising to add layers of flavor to our Pork Shoulder. Braising is a cooking method where meat is typically seared, and is able to develop a golden-brown crust, before the heat is reduced and liquid is added so the meat can then simmer and finish cooking over several hours.
2 Tbsp Olive oil
1 Lb. Pork shoulder, boneless
4 Garlic cloves, peeled
1 Medium onion, quartered
1 Ancho Chile stem and seeds removed
3 Cups Low sodium chicken stock
1 Tbsp Tomato paste
1 Tbsp Al Pastor Taco Seasoning
1 Cup fresh pineapple, chunked
6 Flour tortillas, burrito size
2 Cups romaine lettuce, shredded
2 Tbsp Red onion, minced
6 Radishes, sliced thin
2 Tbsp fresh cilantro
1 Tbsp fresh lime juice
Salt and Pepper to taste
Sour Cream - Optional
In a Dutch oven, heat 2 Tbsp olive oil to medium-high. Add pork and brown on all sides, 5-7 minutes.
Season with salt and pepper. Add the Al Pastor Taco Seasoning, garlic, ancho chile, tomato paste, and 2 cups of the chicken stock. Bring to a boil.
Reduce heat to low, cover and keep at least an inch or two of liquid in the bottom of the pot adding as needed. Cook for 3-4 hours, turning throughout.
When pork is fork tender, place on a cutting board and shred with two forks. Reserve cooking liquid.
Add ½ of the cooking liquid back to the pork. Keep warm.
Grill or saute pineapple chunks. Set aside.
In a bowl, combine 1 cup lettuce, radishes, red onion, and lime juice and mix well.
Assemble burritos, ¼ cup filling, pineapple, and shredded lettuce in center of tortilla, fold ends and roll. Drizzle with remaining liquid.
Serve with salad, cilantro and sour cream!