1 can chipotle chili in adobo sauce (recipe called for only 1 chili but I used 3 or 4 and thought it was perfect - the kids thought it was too spicy. You could also try using Epicure's Adobo Seasoning with a bit of Epicure's Chipotle Chili added to it.)
2 tsp. vinegar (I used red wine vinegar)
1/2 tsp. Epicure's Cinnamon
1/2 tsp. cayenne powder
1 tsp. oregano
1 tsp. cumin (You could use 1 tbsp. Epicure's Cuban Seasoning instead of the cayenne, oregano, and cumin.)
1/2 tsp. Epicure's Roasted Garlic Aioli (or garlic powder)
salt
1.5 kg boneless pork shoulder roast, trimmed
1 onion, sliced
2 pineapple slices
1 tbsp. cornstarch (recipe called for 1 tsp. but it wasn't thickening up for me so I added more)
1/2 c. crushed or diced pineapple, drained
tortillas, warmed
Garnishes:
avocado, diced
cilantro, chopped
radishes, thinly sliced
pickled red onions (thinly slice 1/2 a red onion, sprinkle with a bit of salt and 1 tsp. sugar, then stir in 2 tbsp. lime juice and let it sit for at least 15 minutes)
homemade salsa (dice a tomato and sprinkle with 1 tsp. Epicure's Poco Picante Salsa Mix)
sour cream
Mince the chipotle chilis and mix with vinegar and spices. Rub all over pork and lay pork on top of onion and pineapple slices in the slow cooker. Cook on low for 8 hours. Remove pork and set aside. Pour liquid through a strainer and discard solids. Pour 1 c. of liquid back into the slow cooker. Whisk cornstarch with 1 tbsp. water and add to liquid. Cook on high for 10 minutes, then add the meat back to the slow cooker. Just before serving, stir in pineapple chunks. Serve in tortillas with your favourite garnishes.
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| Photo from Canadian Living, because my camera is broken, and their photo is prettier anyway! |
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