Day 51: Slow Cooker Pulled Pork Tacos

It's Taco Tuesday again in our house and I was over the ground turkey tacos so I switched it up this week. I didn't have as much time as I would have liked, so they only cooked for 3 hours, compared to the 6-8 I was hoping for. Also, the piece of meat I purchased had a bone in it, so don't do what I did and get a boneless cut of meat. Since I didn't realize there was a bone in it, I ended up with less meat than the recipe called for, which meant a lot more sauce compared to the meat. I'm okay with that thought because that just means the leftover meat is going to be oh so delicious sitting in the leftover pork overnight.
I made this recipe by grabbing a bunch of ideas from Pintrest and combining it all together. I definitely will make this again with the right amount of meat, on low, and probably without the beer (just to see if I can taste the difference without it). Also, if you have extra sauce, put some on the side and top your tacos off with that. I found the sauce to be brighter and more flavorful prior to cooking it. It might have been the addition of the beer at the end though... I need to make it again to work out the kinks. Hope you enjoy!!

*Ingredients
1 (3-4 lb) boneless pork shoulder roast (Boston Butt) with fat trimmed off
1 12 oz bottle of beer
2 chipotles in adobo sace
1 fresh pineapple, peeled and cored, and roughly chopped (reserve 1 TBS diced pineapple per taco for garnish)
1 small red onion, diced (reserve some for topping taco)
2 TBS chili powder
2 limes
2 TBS white vinegar
2 tsp salt
3 tsp cumin
4 tsp smoked paprika, divided
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
juice of 1 orange
2 bay leaves
1 small shallot
3 garlic cloves
salt/pepper to taste
corn tortillas
cilantro
1 avocado
1/4 cup sour cream
queso fresco

*Instructions
Cut the pork into 2-3 inch sized cubes Add the cubed pork to the slow cooker. Add adobos, pineapple, onion, chili powder, juice of 1 lime, juice of 1 orange, white vinegar, salt, cumin, smoked paprika, oregano, shallot, garlic cloves, garlic powder, and onion powder to a blender. Blend until smooth, about 30 seconds. Pour over diced pork, add bay leaves and bottle of beer. Stir to combine. Put slow cooker on low for 8 hours or high for 4. When the timer goes off, with a slotted spoon, take out the pork and shred it; add it back to the slow cooker and keep on warm. Next, combine half of the avocado with sour cream, salt, 1 tsp smoked paprika, and 2 TBS lime juice. Toast corn tortilla, add 1 TBS crema per corn tortilla, then about 2 oz of pork, top with pineapple, sprinkle of red onion, queso fresco, and cilantro. Enjoy!