Slow Cooker Al Pastor Tacos
These yummy al pastor tacos are full of amazing flavor and so easy because they are done in the slow cooker.
This post is sponsored by Mom It Forward and Cans Get You Cooking. All opinions are my own.
I was living under a misconception.
All these years I thought slow cooker cooking was only for the fall and winter. Not for summer. I was wrong. I’m not sure where this idea came from but I firmly believed that you only cooked with your slow cooker in the cooler months.
Portland has been having some pretty hot days lately. In fact it is forecast to hit 108 degrees here next weekend. That rarely, if ever happens and if it does happen it is not in June, more like August. Well, I don’t know about you but when it is that hot the last thing I want to do is cook, especially at 5:00 pm when it is many times the hottest temperatures of the day! Well, I have discovered a secret and it is my slow cooker.
Last week I popped some pork into the slow cooker first thing in the morning when it was still cooler and when it was 5:00 pm and it was too hot to cook, I had dinner done! The crockpot gives off very little heat and a lot less than my oven so it is the perfect thing to use in hot weather too!
We are big fans of street tacos, the yummy little tacos you buy at the food trucks that are all over Portland. One of my favorite tacos to get is the al pastor. It is made with pork and pineapple and is a cross between Middle Eastern shawarma and the chili-rubbed grilled pork served by Mexican street vendors. It’s delicious.
To make true al pastor is a little bit labor intensive and it requires roasting the chilies and the pork. I wanted a simpler version but one that tastes good too and this slow cooker version is it.
When I served it last week for dinner my husband’s comment was, “If you are going out of town soon, make me a pot full of this and I will be good.” I think he liked it! The fact that I had made something for dinner the night before he didn’t care for (which rarely happens because he basically eats anything!) might have had something to do with it but it was good.
The pork cooks in the slow cooker for about 6 hours on high or 8 on low. It is covered in a mixture of adobe chilies, pineapple, chicken broth which I had on my pantry shelf. These are pretty much items I always have in my “cantry” which makes meal planning so much easier.
You can control the “heat” of the dish by the number of peppers you put in. I used about 1/3 – 1/2 of the can and it was perfect for us. If you have young eaters though you might want to use less.
Because canned fruits and vegetables are harvested at their peak you know you are always getting fresh! I can’t count how many times I’ve bought a fresh pineapple only to find it isn’t ripe when I’m ready to use it. Canned pineapple is always ready and tastes fresh and delicious. For more info on the nutritional value of canned foods check out the Cans Get You Cooking website.
This al pastor meat works perfect for tacos but would also be delicious in enchiladas, burritos, quesadilla, or just eat it by itself!
We made tacos out of it and added in some additional pineapple, cotija cheese, sliced radishes and cilantro. Yum!
Simplify your summer meal planning and use that slow cooker. Being able to use some canned ingredients along with your slow cooker makes for a quick and easy dinner solution.
For more great recipes featuring canned ingredients check out the Cans Get You Cooking website.
Prep time 10 mins
Cook time 6 hours
Total time 6 hours 10 mins
Author: LeighAnne Wilkes Recipe type: Main Dish Serves: 6 servings
Ingredients
- 4-5 lbs pork carnitas or pork shoulder roast
- 2 tsp kosher salt
- 1 12 oz. can chicken broth
- 2 8 oz. cans pineapple tidbits with juice
- 1 7 oz. can chipotle peppers in adobo sauce
- ⅓ C chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 1 tsp kosher salt
- corn tortillas, sliced radishes, cotjia cheese, pineapple, cilantro for garnish.
Instructions
- Sprinkle meat with 2 tsp salt and place into a slow cooker.
- Pour chicken broth and 1 can pineapple tidbits over roast.
- In a blender, blend chipotle peppers and remaining can of pineapple in blender or food processer until smooth.
- Pour over roast.
- Cover and cook on high for 6 hours or low for 8-10 hours.
- Remove pork and shred.
- Add pork back into juice in slow cooker. Stir.
- Serve and garnish as desired.
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Author information
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
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