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Slow Cooker Tacos Al Pastor

These delicious slow cooker cooker tacos al pastor are tender, flavor-packed, and very easy to make. Made with a homemade al pastor marinade, pork, and fresh pineapples. They are also a great make-ahead dinner option.
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Keyword: slow cooker tacos al pastor, tacos al pastor
Servings: 10 people
Author: Tania

Ingredients

  • 1 medium ancho chili pepper (de-seeded and stems removed)
  • 2 medium guajillo chili peppers (de-seeded and stems removed)
  • 2 chipotle peppers in adobo sauce (they come in little cans)
  • 3 cups diced fresh pineapple
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup canned pineapple juice
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon Kosher salt, plus more as needed
  • 1 teaspoon freshly ground black pepper
  • 4 to 5 pounds boneless pork shoulder (excess fat trimmed and cut into 2 inch chunks)

Taco Assembly

  • Corn tortillas (enough for about 10 people)
  • Finely chopped cilantro for garnish

  • Diced white onions for garnish

  • Diced fresh pineapple for garnish
  • Lime wedges for serving

Instructions

  • Bring 3 cups of water to a boil. Add the ancho chile and guajillo chili peppers, and bring down to a simmer. Simmer for 10 minutes, until softened and rehydrated. Remove the chiles from the water and set aside.
  • To a food processor or blender, add the the softened and rehydrated chili peppers, 1 cup of the diced pineapple, chipotles in adobo sauce, garlic, onion, orange juice, and pineapple juice. Process until you get a smooth marinade. Then, add dried oregano, cumin, paprika, salt, and pepper and pulse a few more times to combine. Taste and adjust the seasoning if needed.
  • Poke the pork all over with a fork to allow the flavor to penetrate better.
  • Slow cook: Into a large slow cooker, add the pork, the marinade, and the remaining 2 cups of diced pineapples. Mix to combine. Cook on HIGH for 4 hours or LOW for 8 hours. 20 minutes before it’s done, transfer the meat to a large plate and shred with a fork. Return the meat to the slow cooker to finish cooking, until the cooking time is up.
  • Assemble the tacos: Serve the meat on warmed up tortillas, and top with cilantro, diced onions, diced pineapples. Serve with lime wedges. Enjoy!

Notes

  • Special equipment: a large slow cooker, food processor or blender, tongs.
  • Make-ahead tips: The marinade can be made 1 day ahead of time and stored in the refrigerator until ready to use. The toppings can also be prepped 1 day ahead of time and stored in containers in the refrigerator.
  • The al pastor marinade: Marinades are all about flavor, so be sure to taste it and adjust the seasoning. Feel free to add more spices or chili peppers.
  • Additional topping ideas: sliced radishes, avocado, diced tomatoes or pico de gallo, salsa, crumbled quest fresco.