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!
Sounds amazing! However, I am not a pork fan. Has anyone tried this with chicken breasts?
I’ve decided to make it this week but on a stove top, is there any change in the time to cook this or is it still in the 8-10 hour range?
Hi Wendy! We strongly advise trying this on the stovetop. However, you could convert the recipe by cooking it in a covered Dutch oven in a 275-degree oven for 3 1/2 – 4 hours until tender. We hope this helps, and that you enjoy!
Thanks for this delicious recipe!! These are fantastic! Simple to make but impressive to eat. They are a hit each time I make them.
Thanks Mareshah — we’re happy you enjoyed them! :)
Hi there!
I loosely followed this recipe, and it turned out great. I just wanted to comment that I didn’t blend any of the ingredients before hand, just threw them all in the slow cooker and cooked on high for 3 hours and low for 6. If you have enough time to cook this down, when you blend everything up with a fork at the end, you get a fairly homogenous-looking sauce. For me, it just saves a good 10 minutes or so and having to wash out a food processor.
Thanks for sharing with us Emily, that’s great to know! And we’re happy you enjoyed these! :)
I am straight mexican and i know my mom would have said NO! DONT DO THAT!!!
But i tryed making it your easy way and it was delish!! ?
Plus if you make a salsa roja then those tacos would be perfect!!! For those who really like spicy
We’re glad you enjoyed these Daniela! :)
I accidentally used two cans of chipotle in adoba. I have it cooking now. Is it going to be ruined? Or is there anything I can do to fix this?
Hi Olivia! Oh no! Well, we’re afraid they’re going to be really, really spicy unfortunately :( We’re so sorry!
As a form KC girl relocated to Northern AZ I’m always glad to see your recipes pop up on my Pintrest. Loved this recipe! Simple and delicious! First had Tacos al Pastor in KC at a dive. Amazing! So glad to find a simple version of it! I used frozen pineapple bc fresh aren’t in season this time of year. It was still a succes! My father, who introduced me to these tacos, recommend grilling the pineapple. Great idea but I love a simplicity of this recipe and crock pot cooking. I made a simple pico with the ingredients you listed as a garnish and servers with feta on top bc it’s easier to find and cheaper. I always have feta in my fridge! Even my 5 and 3yr old liked it bc it had pineapple on at! It’s going in my recipe box as a family fav! Great tacos for days! Froze some of the leftovers to use for BBQ pizza or sandwiches later!
Thanks Anna, and we’re so glad you’re here! We’re so happy you like the recipe (and we think grilling the pineapple is an AWESOME idea)! :D
Can I prep the meal the day before and put the whole crockpot on the fridge overnight and then cook in the morning?
Hey Carl! That’s a good question, but we wouldn’t advise that. The acids will likely start cooking the meat, and marinating everything for that long might throw off the flavor balance of things. To help save a bit of time though, you could make sure your pineapple and red onion are already chopped. Then you can literally just throw everything in the crockpot – so easy! We hope you enjoy the recipe! :D
I have a 4 quart crock pot would this recipie fit inside?
Hi Rebecca! We used a 6-quart for this, and a 5-quart might work, but we’re afraid the 4-quart would be too small. Maybe you could cut the recipe in half though?
Hi! Dying to make this recipe this weekend.. i have a question about the chipotle. By 2 do you mean 2 cans of chipotle in adobo sauce? How many ounces are needed?
Thank you!!
Hi Isabel! No, not 2 cans, just 2 peppers (each can contains several, and they’re pretty potent)! :) We hope you enjoy this!