Slow Cooker Carnitas Tamale Filling Pork al Pastor
Slow-cooked pork shoulder seasoned with guajillo chiles, pineapple, and achiote in the al pastor style - perfect for stuffing tamales, tacos, or burritos.
Ingredients
- 4 lbs bone-in pork shoulder (Boston butt), cut into 3-in chunks
- 4 dried guajillo chiles, stemmed, seeded
- 2 dried ancho chiles, stemmed, seeded
- 1 cup canned crushed pineapple, undrained
- 1/2 cup fresh orange juice
- 2 tbsp apple cider vinegar
- 6 garlic cloves, smashed
- 2 tbsp achiote paste (annatto; found in Latin grocery aisle), crumbled
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup gluten-free chicken broth
Instructions
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1
Toast the 4 stemmed, seeded dried guajillo chiles and 2 stemmed, seeded dried ancho chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Transfer to a bowl, cover with boiling water, and soak 15 minutes until softened.
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2
Drain the chiles and blend them with the 1 cup undrained canned crushed pineapple, 1/2 cup fresh orange juice, 2 tbsp apple cider vinegar, 6 smashed garlic cloves, 2 tbsp crumbled achiote paste (annatto; found in Latin grocery aisle), 2 tsp ground cumin, 2 tsp dried Mexican oregano, 2 tsp kosher salt, and 1 tsp black pepper until smooth.
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3
Place the 4 lbs cut into 3-in chunks bone-in pork shoulder (Boston butt) in the slow cooker. Pour the chile sauce over the top and add the 1 cup gluten-free chicken broth. Turn the pork to coat.
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4
Cook on LOW for 8 hours (or HIGH for 5 hours), until the bone-in pork shoulder (Boston butt) is very tender and shreds easily.
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5
Remove the bone-in pork shoulder (Boston butt) and shred with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir into the juices.
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6
Verify the pork has reached an internal temperature of at least 190°F (88°C) for proper shredding. Taste and adjust seasoning. Use as a filling for tamales, tacos, or burritos.