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!
Any suggestions for how to make this with beef instead of pork? What type would be best?
Hey Ellen! If you’d prefer to try this with beef, I would advise using flank/skirt steak. Here’s a recipe with instructions on what to do with the steak before you put it in the slow cooker: https://www.seriouseats.com/recipes/2014/04/slow-cooker-ropa-vieja-black-beans-rice-cuban.html I hope this was helpful and that you enjoy the tacos! : )
This looks amazing! I realize pineapple is a big component of the dish however we have an allergy in the family. Would you have a good idea for a substitute? Or is it non replaceable and we should just skip this meal? Thank you!!! Made your arugula salad with grapes the other day and it was a big hit!
Just finished my 1st taco and heading back for more! Delish! Mine too turned out super saucey with a thick layer of fat on top that I skimmed off (the meat I used seemed fatty when I was cutting it up). Thanks for posting! Can’t wait to eat the leftovers at lunch tomorrow :-)
Thanks Rose, glad you enjoyed them!
This message is for Sarah (march 25th) – look for some gluten free beer. I live in Connecticut and there are a bunch of GF beers on the market now. They may not satisfy the “regular” beer drinker in the crowd, but I have used in chili with great success.
Also want to say to Ali – a big thank you!! I had never heard of tacos al pastor, and I don’t eat pork. But I did this with chicken thighs (and GF beer) – the taste is fantastic. Thanks so much for a great recipe. Keep those slow-cooker ones coming – I can’t function without mine either :)
Thanks for the tips Patricia! And you are so welcome, I’m glad you like the tacos al pastor (with chicken)! I’ll have to try it with chicken next time! : )
Making this for dinner right now and it’s delicious. I would just like to make a quick note for everybody watching: 2 chipotles in adobo =/= 2 CANS of chipotles in adobo
Glad you enjoyed it, and thanks for the note! : )
Wow…I made these yesterday. so I could skim the fat off the sauce. I had a lot of sauce after I shredded the meat. Today I took the sauce and simmered it to reduce by half. The sauce is so good and flavorful. Cant wait to serve tonight. This is definitely a keeper.
Just wondering…did you use the whole pineapple in the sauce…maybe that is why I had a ton.
Hey Kim! Glad you enjoyed it. And yes, I used the entire pineapple and ended up with quite a bit of sauce, but the meat seemed to soak most of it in once I shredded it and let it sit in the sauce for a bit. Still, I might have had a smaller pineapple, so I’m glad you reduced it and made it work! :)
I have never cooked with chipotles before. Are they very spicy? I am thinking of making this for Easter this Sunday, and I think if it’s too spicy my kids will have a hard time eating it. If it is pretty spicy, do you have a substitution idea?
Hey Lara! Chipotles in Adobo can be pretty spicy, though I guess it all depends on your tolerance for heat. Since your kids will be eating it and it doesn’t call for that much, I think you’re safe to leave it out. You could add a tiny bit of hot sauce or a splash of vinegar (to make up for the tanginess and the heat of the chipotles), if you’d like. I hope that was helpful, enjoy!
Just found your recipe tonight. I have all of the ingredients except fresh pineapple. Can you substitute canned? And if so, how much. Thanks!
This is so pretty! These tacos look gorgeous!
Thank you Shelby!
What size slow cooker did you use for this recipe? I have a 5Qt and can’t wait to try this recipe!