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For the slow cooker
  • 1 4- to 5-pound bone-in pork shoulder, room temperature, fat slightly trimmed
  • Kosher salt and black pepper
  • 1 20-ounce can, drained or 10 pineapple rings
  • 2 jalapeños, stems removed and sliced in half lengthwise
  • 6 cloves garlic, smashed
  • 2 12-ounce cans beer, I like Corona or a any pilsner
  • 1 liter bottle cola
To serve
  • 2 cups finely chopped white onions
  • 8 to 10 radishes, sliced 1/8-inch thin
  • 2 bunches cilantro, leaves chopped
  • 1 8- to 10-ounce bottle salsa verde
  • 6 limes, sliced into wedges
  • 40 or more white corn tortillas, warmed


Serves: 12 or more


Load slow cooker. Turn slow cooker to low. Generously season pork shoulder on all sides with salt and pepper. Place the pineapples in the bottom of the slow cooker in one layer then add the jalapeños and garlic. Add the pork shoulder on top then pour the beer then the cola around the sides to just below the surface of the pork, but not covering it. Cover and cook for 8 hours. Don’t check it, just trust it!!
Shred and serve. Remove the bone from the slow cooker and discard. Using two forks, rake the pork in opposite directions to shred it allowing the pineapples, garlic and jalapenos to be shredded as well. Build tacos by using two warmed tortillas for a base, then adding a scoop of the shredded pork along the length of the center. Top pork with some onions, a few radish slices, a sprinkle of cilantro, a tiny drizzle of salsa verde and a lime wedge on the side to spritz,

Cook’s tip: Don’t have a slow cooker? Your oven works too! Preheat it to 225°F and build the ingredients into an oven-safe dish with a lid. Turn the oven down to 190°F and bake for 8 hours.


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