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.
Servings: 10 people
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.