My husband and I love where we live because we are surrounded by restaurants with mouthwatering food. One of our favorite (secret) places is a small dive that is literally walking distance from our house. All of their food is delicious, but they have my absolute favorite Al Pastor burritos, tacos, and tortas.
Since discovering that secret spot three years ago, we have talked about making homemade Al Pastor often–but never got around to actually doing it! Honestly, this dish seemed too complicated to me, so I avoided it for a while, but I finally worked up the courage to make it happen and surprise! It’s not that hard at all!
I worked up the courage for this dish on accident. My brother requested that I make a pork chop recipe for the blog, so I bought a bunch of pork tenderloin at Costco in preparation for the meal (spoiler alert: I didn’t make the pork chops–Sorry, Matt!).
As it turned out, we had a busy week and I needed something that I could just throw in the crockpot and not worry about. As I talked to my husband about this, we were sitting at our favorite dive (on a beautiful Saturday afternoon), and he suggested that I make Al Pastor from the pork that was just sitting in the fridge at home. I couldn’t resist and immediately got to work on the recipe. Trust me when I say you won’t be disappointed!
In case you were wondering, I borrowed the mango salsa recipe from My Mommy Style. It was a beautiful, bright and delicious addition (but not an absolute necessity) for this dish! I encourage you to add it to your Al Pastor Lettuce Wraps for some extra flair!
I hope you find a little bit of extra courage to make a dish that might be outside your comfort zone. It is certainly worth it! As always, let me know if you make this dish and what you think of it by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!
Al Pastor Lettuce Wraps
- 4 pounds boneless pork tenderloin
- 1 7-ounce can chipotle peppers in adobo sauce
- 2 cups fresh or frozen pineapple, roughly chopped
- 1 cup red onion, chopped
- 1 tablespoon chili powder
- 2 tablespoons lime juice
- 2 tablespoons white vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 12-ounce can of beer (I used Modelo Especial, or use chicken stock for Whole30 compliance)
- pineapple (extra), diced
- cilantro, chopped
- red onions, chopped
- red bell pepper, chopped
- diced avocado
- Cut the pork tenderloin into 1-inch cubes. Add the pork to a slow cooker.
- Add the chipotles peppers in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender. Blend until the mixture is completely smooth, about 30 seconds.
- Pour chipotle mixture over pork, then stir in beer until it is evenly combined. Toss until pork is evenly coated.
- Cook on low for 8-9 hours, or on high for 4-5 hours, until pork is completely tender and shreds easily with a fork. Shred, then toss pork in the remaining juices.
- Serve in butter lettuce and garnish with pineapple, cilantro, red onions and avocado. Enjoy!
Yields: 8 servings
Prep Time: 10 minutes
Cook Time: 8-9 hours
Total Time: 8-9 hours