Name: Slow Cooker Pork Tacos al Pastor
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 10
Cuisine: Southwest
Ingredients: 4-5 pound boneless pork shoulder; 2 teaspoons salt; 2 (8 ounce) cans pineapple tidbits; 1 (7 ounce) can chipotle peppers in adobo sauce; 16-20 (6 inch) corn tortillas; Toppings: sliced radishes, chopped fresh cilantro, shredded cabbage, lime wedges, avocado sauce.; 1 1/2 cups diced fresh pineapple; 1/3 cup chopped fresh cilantro; 1/4 cup minced red onion; 2 tablespoons fresh lime juice; 1 teaspoon salt; 1/2 teaspoon dried crushed red pepper

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SLOW COOKER PORK TACOS AL PASTOR – This easy recipe starts with pork roast that’s slowed cooked until tender with pineapple tidbits and chipotle peppers, then shredded and served over corn tortillas and topped with a fresh pineapple salsa.

Here’s what you need

Boneless pork shoulder
Salt
Canned pineapple tidbits
Canned chipotle peppers in adobo sauce
Corn tortillas
Fresh pineapple
Fresh cilantro
Red onion
Limes juice
Dried crushed red pepper
Toppings: sliced radishes, chopped fresh cilantro, shredded cabbage, lime wedges, avocado sauce

Let’s get started

Start by preparing a large slow cooker. You will need one that’s at least 6 quarts. I generally use a liner to make for an easier clean up. You can also lightly grease the pot. Next, rub the salt over both sides of the pork roast and place it in the slow cooker.

Open and empty one of the cans of pineapple tidbits over the top of the pork roast. Add the second can of pineapple tidbits to a blender or food processor, followed by the can of chipotle peppers. Blend or process the pineapple tidbits and peppers until you have a smooth sauce. Pour that over the top of the pork roast.

Place the lid on top and cook on low for 8-10 hours. You’ll know it’s ready when the pork shreds easily. I like to start checking the pork about every 30 minutes after 6-7 hours of cooking.

Carefully move the pork to a cutting board, and using 2 forks, shred it completely. While shredded the pork, remove any larger pieces of fat. Add the shredded pork back into the slow cooker, and stir to combine.

Combine all of the fresh pineapple salsa ingredients together to a medium bowl. When cutting the pineapple, I try to dice it small enough to be bite-sized and mix well with the other ingredients.

Warm up the corn tortillas. I usually just wrap them in a flour sack towel and heat them in the microwave for 20-30 seconds. If you prefer to cook them, you can heat them on a non-stick pan for 30-60 seconds on each side, or until they begin to brown.

Serve the tacos by layering the pork on top of the warmed tortillas, then the fresh pineapple and desired toppings.

Tips and Tricks

Trimming the fat: It’s important to discard large pieces of fat from the shredded pork. They’re not very appetizing. When shredding the pork, I like to keep a small bowl close to the cutting board to discard the fat. It helps to keep the mess to a minimum.

Avocado sauce: It’s not always easy to find avocados ready to eat. I like to keep avocado sauce on hand as an alternative. You can find avocado sauce in the grocery store in the same isle as the jars of salsa.

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Slow Cooker Pork Tacos al Pastor

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

SLOW COOKER PORK TACOS AL PASTOR - This easy recipe starts with pork roast that's slowed cooked until tender with pineapple tidbits and chipotle peppers, then shredded and served over corn tortillas and topped with a fresh pineapple salsa.

Ingredients

Pork Tacos al Pastor

4-5 pound boneless pork shoulder
2 teaspoons salt
2 (8 ounce) cans pineapple tidbits
1 (7 ounce) can chipotle peppers in adobo sauce
16-20 (6 inch) corn tortillas
Toppings: sliced radishes, chopped fresh cilantro, shredded cabbage, lime wedges, avocado sauce.

Fresh Pineapple Salsa

1 1/2 cups diced fresh pineapple
1/3 cup chopped fresh cilantro
1/4 cup minced red onion
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Instructions

To make the pork tacos: Lightly grease or place a liner in a large slow cooker, at least 6 quarts.
Salt both sides of the pork roast and place it in the slow cooker.
Empty the entire contents of one of the cans of pineapple tidbits over the pork roast.
In a blender or food processor, add the second can of pineapple tidbits and the chipotle peppers. Blend or process until smooth, and pour over the top of the pork roast.
Cover and cook on low for 8-10 hours. You'll know it's ready when the pork shreds easily.
Pull the pork pout and move it to a cutting board. Shred the pork completely with two forks, removing any pieces of fat.
Transfer the shredded pork back into the slow cooker, stir to combine.
To make the fresh pineapple salsa: Combine all the ingredients in a medium-sized bowl, stir to combine.
Warm up the tortillas. If you prefer, you can cook them by heating them on a non-stick pan for 30-60 seconds per side until they begin to brown.
Serve the pork on the warmed tortillas, followed by the fresh pineapple salsa and desired toppings.

Notes

When shredding the pork, I like to keep a small bowl close to the cutting board to discard the large pieces of fat. It helps to keep the mess to a minimum.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 981Total Fat: 57gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 204mgSodium: 1236mgCarbohydrates: 53gFiber: 5gSugar: 5gProtein: 61g

Nutritional information is provided as a courtesy and is only an estimate.