During our stay in Austin this past month, Kathryne and I lived for a month with our version of a very “minimalist” kitchen.
The house that we rented definitely had some of the basic pots and pans. But in order to do our jobs and cook for a month, we got all Google-spreadsheet-y beforehand and coordinated a few “essential” items to bring along, like my favorite Le Creuset Dutch oven (which we both loved so much we had to schedule times to use it), her favorite food processor (that she can’t live without), and a good-quality lime juicer (for regular margarita nights at home, a must). We kept culling back our list to keep things as simple as possible, nixing things like our stand mixers and extra baking dishes that would take up space we didn’t have. And at the last second, I decided to also leave my beloved slow cooker back at home in KC.
Never again.
Over the course of the month, I decided unequivocally that having a slow cooker is not an option in my kitchen. It’s a must!! I kept having idea after idea while we were down there for various slow cooker recipes that I wanted to make, and with us buzzing all over town during the days in evenings, there was no way I was going to babysit some recipes while they slow cooked on the stove. Patience is not a virtue of mine. So instead, I fired up my crock pot the second I got home and have been slow cooking my way through a delicious list of recipes ever since.
First up? Slow cooker tacos al pastor.
I realized — around the time I ate my 500th taco in Austin — that I had actually never tried making tacos al pastor homemade before. Which is something I immediately needed to address, because I’m a mega fan. I mean, tender pork marinated with fresh pineapple and chiles and lime juice? What’s not to love??
Well, let’s just say that this classic combination is even more lovable when the slow cooker does all the work for you. No need to babysit a pot on the stove all day. Just puree up the marinade, toss it in the slow cooker with your pork, and let the slow cooker work its magic.
Then a big pot of tender, juicy, flavorful, perfect pork will be yours to enjoy.
I served mine up street-taco-style, with fresh chopped cilantro, onions, and a few lime wedges. And since I had some pineapple leftover, I also tossed in a few tidbits. (Fresh, mind you. Resist any temptation to use canned pineapple in this recipe. Resist!)
If you want, you can also add some crumbly Mexican cheese on top, like cotija or queso fresco. But otherwise, the slow cooked pork is the rockstar of the recipe, so there’s not much else you need.
Ah, feels so good to write those words again. Slow cooker, I missed you. :)
Slow Cooker Tacos Al Pastor
Ingredients
- 1 (5-pound) boneless pork shoulder roast (Boston butt), extra fat trimmed off
- 1 (12-oz.) bottle of beer (I used Modelo Negra, or use chicken stock if making this gluten-free)
- 2 chipotles in adobo sauce
- 1 fresh pineapple, peeled and cored, then roughly chopped
- 1/2 cup chopped red onion
- 3 tablespoons chili powder (not cayenne)
- 2 tablespoons fresh lime juice
- 2 tablespoons white vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- corn tortillas, for serving
- optional toppings: crumbled goat cheese, (extra) diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado, thinly-sliced radishes
Instructions
- Cut the pork shoulder into 2-inch cubes. Add the pork to the bowl of the slow cooker.
- Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor. Puree until the mixture is completely smooth, about 30-60 seconds. Stir in the beer until it is evenly combined. Then pour the mixture on top of the pork, and toss until the pork is evenly coated.
- Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is completely tender and shreds easily with a fork. Use two forks to shred the pork, then toss it in the remaining juices.
- Serve warm on tortillas, garnished with optional toppings.
Did you make this?Let me know how it turned out in the comments below!
Easy and delicious. Personally, next time I’ll add more chipotle/adobo. I like it spicy!
Question: I’m making this for 13 adults this weekend. Do you think a double recipe will be enough?
It looks delicious! And, I’m going to serve with pickled red onions, the toppings you suggested and guacamole with chips.
Has anyone tried using canned pineapple?
Yep, I used crushed pineapple in a can.
Recipe came out very watery, though. And nothing like the al pastor I eat at taco shops.
Gotta use fresh! Canned just not the same.
I don’t even eat pork but this was good! I accidentally got a pork butt with the bone it so it didn’t shred like I had hoped but whatever. No complaints.
Another gluten free fluid option would be Tepache, a drink I make in my zero waste kitchen from the top, peels, eyes, bottom and core of a fresh pineapple. Fermented for 3 days in a 3 liter glass jar with 3/4 cup of simple syrup made from organic sugar and filtered water to fill, then bottled in flip top bottles and refrigerated for a week, it is low alcohol and low sugar.
Great
I love this recipe and have made this several times in my slow cooker.
Is there an equivalent one for the instant pot?
Made this for my family. It was good, but not very authentic. The tacos were delicious but the flavor was not what I was expecting. Maybe I will tinker with the ingredients…….IDK.
Love this! Packs some heat, so I offered sour cream for the tender tongued. Served with avocado and mango slices on artisan tortillas. Used an inexpensive, bone in butt roast. Got lazy halfway through cutting the pork, so I put the uncut chunk on top of the cubed and slathered with sauce. 4 hours later the meat fell off the bone and I plucked out the bone and fat cap, shredded the meat and let it simmer another hour. Great summer crockpot recipe, will make again! Thanks Ali!
Not sure about a lot of this recipe.
For one, there’s no such thing as boneless pork shoulder roast. It wouldn’t be a shoulder without being bone-in, and it also doesn’t exist in stores.
As others have said, the 12 oz of Negro Modelo also makes it very soupy. I scooped out at least 5 cups just like another person said.
When y ou say 2 chiles in adobo, are you taking the seeds oud? And you only mean 2 chiles? Because that’s like 0 chile. I just finished a batch earlier last night and it’s not spicy at all, and I put in 3 or 4.