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⅔ large pineapple - peeled, cored, and chopped into small chunks
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1 small white onion, quartered
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1 chipotle peppers in adobo sauce, or more to taste
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2 dried guajillo chiles, stemmed and seeded, or more to taste
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1 dried chile de arbol pepper, stemmed and seeded, or more to taste
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3 cloves garlic, halved
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1 tablespoon minced fresh oregano
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½ cup orange juice
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2 tablespoons white vinegar
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2 tablespoons achiote powder
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2 teaspoons salt
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1 teaspoon ground cumin
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1 teaspoon lime zest, or to taste
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½ teaspoon ground ancho chile powder
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¼ teaspoon freshly ground black pepper
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1 (3 pound) boneless pork loin, cubed
Slow Cooker Tacos al Pastor
My buddy says it ain't al pastor unless I use a spit. Well, I don't own a spit so there's that. Garnish with lime wedges and crema or sour cream.
Recipes · Cuisine · Latin American · Mexican
| Prep Time: 30 mins |
| Cook Time: 7 hrs |
| Servings: 10 |
| Total Time: 7 hrs 30 mins |
| Yield: 10 tacos |
Ingredients
Ingredients List
Directions
Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.
Cook's Notes:
Either achiote powder and paste will do.
Substitute pork shoulder for the loin if desired.
Nutrition Facts (per serving)
Nutrition Facts
| 398 | Calories |
| 14g | Fat |
| 43g | Carbs |
| 26g | Protein |