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Slow Cooker Tacos al Pastor
Slow Cooker Tacos al Pastor
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Prep Time:
30 minutes
Cook Time:
420 minutes
Total Time:
450 minutes
Try making homemade tacos al pastor with slow-cooked pork in a flavorful blend of pineapple, orange juice, achiote, and three types of chilies.
Ingredients:
  • 0.66666668653488 large pineapple - peeled, cored, and chopped into small chunks
  • 1 small white onion, quartered
  • 1 chipotle peppers in adobo sauce, or more to taste
  • 2 dried guajillo chiles, stemmed and seeded, or more to taste
  • 1 dried chile de arbol pepper, stemmed and seeded, or more to taste
  • 3 cloves garlic, halved
  • 1 tablespoon minced fresh oregano
  • 0.5 cup orange juice
  • 2 tablespoons white vinegar
  • 2 tablespoons achiote powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon lime zest, or to taste
  • 0.5 teaspoon ground ancho chile powder
  • 0.25 teaspoon freshly ground black pepper
  • 1 (3 pound) boneless pork loin, cubed
  • 1 tablespoon canola oil, or more as needed
  • 20 (6 inch) corn tortillas
  • 0.5 cup diced fresh pineapple
  • 0.5 cup chopped fresh cilantro
  • 0.66666668653488 white onion, diced
Instructions:
  • In a food processor, combine pineapple, onion, chipotle peppers with 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano. Blend until smooth. Transfer the mixture to a bowl, then stir in orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix the sauce thoroughly.
  • Add the pork to the slow cooker and generously coat it with the savory sauce. Cook on Low heat for 7 to 9 hours until the pork is melt-in-your-mouth tender. About 35 to 40 minutes before the pork is ready, warm up the tortillas to prepare for serving.
  • In a saucepan over high heat, heat oil. Fry tortillas individually until golden brown spots form, about 30 seconds to 1 minute per side. Serve tortillas stacked in twos for each taco.
  • Shred the pork using two forks, toss in the sauce until well coated. Pile the saucy pork onto tacos with a slotted spoon, then garnish with pineapple, cilantro, and onion.

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