Al Pastor Tacos Slow Cooker Recipe

Tender pork shoulder simmers low and slow in a rich chile-pineapple marinade, then gets tucked into warm tortillas and topped with fresh cilantro, onions, pineapple, and salsa verde for a flavorful, crowd-pleasing taco night. 

Prep Time
15 minutes
Cook Time
8 hours
Servings
12
Ingredients:
    • 3 guajillo chiles, stemmed and seeded
    • 2 ancho chiles, stemmed and seeded
    • 1 can (20 ounces) pineapple chunks in juice, drain and reserve juice
    • 3.5 ounces achiote paste
    • 1 medium white onion, quartered
    • 5 cloves garlic
    • 1 chipotle pepper in adobo
    • 2 tablespoons kosher salt
    • 2 teaspoons dried Mexican oregano
    • 1 teaspoon ground cumin
    • 1/4 cup white vinegar
    • 4 pounds boneless pork shoulder, trimmed and cut into chunks

    For serving:

    • Tortillas
    • Diced onion
    • Chopped cilantro
    • Diced pineapple
    • Salsa verde

Instructions:

  1. Add guajillo and ancho chiles to a pot, cover with water, and bring to a boil. Turn off heat, cover, and let soak for 10 minutes.
  2. Transfer softened chiles to a blender with 1/4 cup chile water. Add the whole can of pineapple juice, 1 cup pineapple chunks, achiote paste, onion, garlic, chipotle pepper, salt, oregano, cumin, and vinegar. Blend until smooth.
  3. Place pork shoulder chunks into your Crock-Pot® Slow Cooker. Pour marinade over the pork and stir to coat. Cover and cook on LOW for 8 hours.
  4. Shred pork directly in slow cooker, then serve in tortillas with onion, cilantro, pineapple, and salsa verde. Enjoy!

Recipe by: @isabeleats

Lunch And Dinner
Latin and Spanish
Pork
Slow Cooker