Crockpot Tacos al Pastor

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Serves: 6-8 servings

1 large yellow onion, chopped, divided (1/4 of the chopped onion into the crockpot, ¾ of it into the sauce)
1 fresh pineapple, peeled, cut into ½ inch chunks, save the pineapple juice, divided (half into the sauce, ¼ whole into the crockpot, ¼ for topping)
¼ cup apple cider vinegar
1 tbsp chile powder
4 garlic cloves
2 tsp salt
1 tsp dried Mexican oregano
1 tbsp cumin
2-4 canned chipotle chiles + 1-2 tbsp adobo sauce (depending on how spicy you want it)*
3 lbs pork roast
Corn tortillas
Small white onion, finely chopped
Crema Mexicana
Lime wedges

*You can used dried chipotles. Just rehydrate the chiles in hot water till soft. Use the soaking water in place of the adobo sauce.

To make the sauce, place ¾ of the yellow onion, ½ of the pineapple, the pineapple juice, apple cider vinegar, chile powder, garlic, salt, oregano, cumin, chipotle chiles, adobo sauce, and ¼ cup water in a blender and puree until smooth.
Place pork roast into the crockpot and pour in the sauce to cover the pork. Add in the remaining ¼ of the yellow onion and a quarter of the pineapple. Reserve the last ¼ of the pineapple for topping the tacos.

Cook pork in the crockpot for 4 hours on high or 8 hours on low, checking occasionally.

When pork has finished cooking, remove from the crockpot and chop/shred. Return to crockpot and mix pork in with the sauce, allow pork to simmer in sauce.

While pork and sauce simmer, heat a skillet over medium high heat. Place remaining pineapple chunks in skillet and char for 2-3 minutes.

To serve tacos, warm tortillas in skillet for 1-2 minutes.

Top tortillas with pork, charred pineapples, cilantro, chopped white onion, cotija, crema, and lime wedge.