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Al Pastor Pizza

  • Author: Adapted from Gimme Some Oven
  • Yield: 6 1x


  • 1 (2-pound) boneless pork shoulder roast (Boston butt), extra fat trimmed off
  • 6 ounces from bottle of beer
  • 1 chipotles in adobo sauce
  • 1/2 fresh pineapple, peeled and cored, then roughly chopped
  • 1/4 cup chopped red onion
  • 2 1/2 tablespoons chili powder (not cayenne)
  • 1 tablespoons fresh lime juice
  • 1 tablespoons apple cider vinegar
  • 1 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • Flour tortillas
  • crumbled goat cheese
  • diced fresh pineapple
  • fresh cilantro leaves
  • sliced red onions


  1. Cut the pork shoulder into 2-inch cubes. Add the pork the slow cooker.
  2. Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor. Puree until the mixture is completely smooth, about 30-60 seconds. Stir in the beer and then pour the mixture on top of the pork, and toss until the pork is evenly coated.
  3. Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is completely tender and shreds easily with a fork. Use two forks to shred the pork, then toss it in the remaining juices.
  4. To assemble the pizzas:
  5. Preheat oven to 400*
  6. Spray tortillas with non stick spray and place on a baking sheet. Bake tortillas unit starting to crisp, 5-6 minutes. Remove from oven and top with al pastor, pineapple, red onion, and goat cheese. Return to oven for an additional 5 -7 minutes or until tortilla is crispy. Sprinkle with cilantro and enjoy!