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Slow Cooker Tacos Al Pastor

Name: Slow Cooker Tacos Al Pastor
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 10 servings
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); 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

10 servings

servings

30 minutes

active time

8 hours 30 minutes

total time

Start Cooking

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)

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

Directions

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!