Slow Cooker Al Pastor Style Tacos

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7 ounces (two 100-gram blocks) or about 1 cup achiote paste

2 cups fresh pineapple chunks plus 1/4 to 1/3 cup pineapple juice (I use the juice from the pre-cut fresh stuff! No need to buy extra juice)

1/4 to 1/3 cup orange juice

3 tablespoons agave or honey

1 teaspoon ground cumin

4 cloves garlic

Kosher salt and freshly ground black pepper

4 pounds pork shoulder, just above the muscle, fat cap scored

16 corn tortillas or 24 street taco-size corn tortillas, oiled and lightly griddled

Apple and Brussels Sprouts Slaw, recipe follows

Charred Salsa Verde, recipe follows

Fresh cilantro leaves, for garnish

Apple and Brussels Sprout Slaw:

1/2 cup apple cider vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon brown sugar

1 teaspoon celery seeds

1 teaspoon toasted sesame oil

Kosher salt and freshly ground black pepper

1 Granny Smith apple, julienned

2 cups shaved Brussels sprouts

1 red bell pepper, thinly julienned

1 tablespoon minced fresh chives

Charred Salsa Verde:

1 pound (about 4) large tomatillos, husks removed

3 cloves garlic, unpeeled

1 dried ancho chile

1 poblano chile

1 small yellow onion, skin and root intact, quartered

1 jalapeño, stemmed, seeded and coarsely chopped

2 limes, juiced

1/2 cup chopped fresh cilantro leaves and tender stems

1 teaspoon agave

Kosher salt and freshly ground black pepper