4-5 pounds boneless pork shoulder, cut into 4-inch chunks
1 tablespoon salt
2 tablespoons chile powder
1 (14.5oz) bottle Tenayo Spicy Al Pastor Barbecue Sauce
8 ounces orange juice
Juice of 2 lemons
1 small yellow onion, sliced
1 cup fresh chopped pineapple
Homemade Corn Tortillas:
2 cups masa
1 ½ cups warm water
1 teaspoon salt
Avocado oil
Tacos:
Homemade (or store-bought) corn tortillas
Fresh chopped pineapple
Fresh cilantro
Chopped onion
Crumbled cotija cheese
Sliced radishes
Instructions
Place pork into the bottom of a 6-quart slow cooker and generously season with salt and chile powder. Pour in one cup of Spicy Al Pastor Mexican-Style Barbecue Sauce, orange juice and lemon juice. Stir to combine. Top with onions and pineapple, then cook on low for 8 hours or until pork shreds easily. Transfer pork to a cutting board to shred, then mix with remaining Spicy Al Pastor Mexican-Style Barbecue Sauce.
To make the homemade tortillas, combine the masa, water and salt in a large bowl and mix until well combined. Roll dough into small balls and press or roll flat.
Heat a skillet or comal over medium-high heat. Lightly grease with oil. Add tortillas, one at a time, and cook until puffed and golden. Flip and cook one minute more, or until brown spots begin to appear. Remove from skillet and repeat with remaining dough. Wrap tortillas in a towel to keep warm.
Serve Al Pastor pork on warm tortillas with toppings of choice.
