Al Pastor Recipe Slow Cooker: Taco Night Made Easy!

Craving the vibrant, sweet, and savory flavors of al pastor tacos but don’t want to spend hours tending to a vertical spit? You’re in luck! This slow cooker al pastor recipe brings all the authentic taste of your favorite taqueria right to your kitchen, with minimal effort. Imagine tender, juicy pork infused with pineapple, achiote, and a blend of aromatic spices, all slow-cooked to perfection. This recipe is a game-changer for weeknight dinners, parties, or any time you need a flavorful and crowd-pleasing meal without the fuss.

Why This Recipe Works

The beauty of this recipe lies in its simplicity and the magic of the slow cooker. Here’s why it delivers fantastic al pastor flavor:

• Slow Cooking: The low and slow cooking process allows the pork to become incredibly tender and absorb all the delicious flavors of the marinade. It also breaks down the connective tissues, resulting in a melt-in-your-mouth texture.
• Achiote Paste: This key ingredient provides the authentic reddish-orange color and a subtle earthy flavor that is characteristic of al pastor.
• Pineapple Power: The acidity and enzymes in pineapple help to tenderize the pork and add a touch of sweetness that balances the savory spices.
• Spice Blend: A carefully balanced blend of dried chiles, garlic, onion, and other spices creates a complex and flavorful marinade that penetrates deep into the pork.
• Hands-Off Approach: Once you’ve prepped the ingredients and added them to the slow cooker, you can simply set it and forget it. This makes it perfect for busy weeknights or entertaining.

Ingredients

• Pork Shoulder (Boston Butt): 3-4 pounds, cut into 2-inch chunks
• Achiote Paste: 4 ounces
• Pineapple: 1 cup, diced (fresh or canned, drained)
• Onion: 1 medium, roughly chopped
• Garlic: 4 cloves, minced
• Apple Cider Vinegar: 1/4 cup
• Orange Juice: 1/4 cup
• Lime Juice: 2 tablespoons
• Chipotle Peppers in Adobo Sauce: 2 peppers, minced (plus 1 tablespoon adobo sauce)
• Dried Ancho Chile Powder: 1 tablespoon
• Dried Guajillo Chile Powder: 1 tablespoon (or substitute with more Ancho)
• Ground Cumin: 1 teaspoon
• Dried Oregano: 1 teaspoon
• Ground Cinnamon: 1/2 teaspoon
• Ground Cloves: 1/4 teaspoon
• Salt: 1 teaspoon (or to taste)
• Black Pepper: 1/2 teaspoon (or to taste)
• Optional for Serving: Corn tortillas, diced onion, chopped cilantro, pineapple chunks, lime wedges, salsa

Instructions

1. Prepare the Marinade: In a blender or food processor, combine the achiote paste, diced pineapple, onion, garlic, apple cider vinegar, orange juice, lime juice, chipotle peppers (and adobo sauce), ancho chile powder, guajillo chile powder, cumin, oregano, cinnamon, cloves, salt, and pepper. Blend until smooth.
2. Marinate the Pork: Place the pork chunks in a large bowl and pour the marinade over them. Toss to coat the pork evenly, ensuring every piece is well covered. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
3. Slow Cook the Pork: Transfer the marinated pork and all of the marinade to a slow cooker. Spread the pork in an even layer.
4. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or until the pork is very tender and easily shreds with a fork.
5. Shred the Pork: Once the pork is cooked, remove it from the slow cooker with a slotted spoon, leaving the cooking liquid behind. Place the pork on a cutting board and shred it using two forks.
6. Reduce the Sauce (Optional): If you want a thicker sauce, you can strain the cooking liquid from the slow cooker into a saucepan and simmer it over medium heat for 15-20 minutes, or until it has reduced to your desired consistency. Be careful as it can splatter.
7. Combine and Heat: Return the shredded pork to the slow cooker (or the saucepan with the reduced sauce) and toss to coat it with the sauce. Heat through.
8. Crisp the Pork (Optional but Recommended): For a more authentic al pastor texture, you can crisp up the shredded pork before serving. Heat a large skillet over medium-high heat. Add a little oil and then add the shredded pork in batches, spreading it in a thin layer. Cook for 2-3 minutes per side, or until the pork is slightly crispy and caramelized.
9. Serve: Serve the al pastor pork in warm corn tortillas topped with diced onion, chopped cilantro, pineapple chunks, a squeeze of lime juice, and your favorite salsa.

Tips for Success

• Don’t Skip the Marinade: Marinating the pork for at least 4 hours, or preferably overnight, is crucial for developing the best flavor.
• Adjust the Spice Level: If you prefer a spicier al pastor, add more chipotle peppers or a pinch of cayenne pepper to the marinade.
• Use Fresh Pineapple: While canned pineapple works in a pinch, fresh pineapple adds a brighter and more vibrant flavor.
• Sear the Pork Beforehand (Optional): For even more flavor, you can sear the pork chunks in a hot skillet before adding them to the slow cooker. This will create a nice crust and add depth of flavor.
• Broil for Extra Crispiness (Optional): After shredding and coating the pork in the sauce, you can spread it on a baking sheet and broil it for a few minutes to get it extra crispy. Watch it carefully to prevent burning.
• Toast the Tortillas: Toasting the corn tortillas lightly on a hot griddle or in a dry skillet will enhance their flavor and texture.

Storage Instructions

Leftover al pastor pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in a skillet or microwave before serving. You can also freeze the cooked al pastor for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

FAQ

Q: Can I use a different cut of pork?

A: While pork shoulder (Boston butt) is the best choice for its flavor and fat content, you can also use pork loin or pork tenderloin. However, these cuts are leaner and may become drier during slow cooking, so reduce the cooking time and consider adding a little extra liquid to the slow cooker.

Q: Can I make this recipe in an Instant Pot?

A: Yes, you can adapt this recipe for the Instant Pot. Follow the same instructions for preparing the marinade and marinating the pork. Then, add the marinated pork and marinade to the Instant Pot. Cook on high pressure for 40-45 minutes, followed by a natural pressure release for 10-15 minutes. Shred the pork and follow the remaining steps as described in the recipe.

Q: Can I make this recipe ahead of time?

A: Absolutely! You can cook the al pastor a day or two in advance and store it in the refrigerator. This is a great way to save time on a busy weeknight. Simply reheat the pork before serving.

Q: What if I can’t find achiote paste?

A: Achiote paste is essential for the authentic flavor and color of al pastor. You can usually find it in the Latin American section of most grocery stores. If you can’t find it, you can try making your own using achiote seeds, spices, and vinegar, although the flavor won’t be exactly the same. Alternatively, you can use a combination of paprika, smoked paprika, and a touch of cumin to mimic the color and flavor.

Q: What kind of salsa goes well with al pastor tacos?

A: Al pastor tacos pair well with a variety of salsas. Some popular choices include salsa verde (green salsa), salsa roja (red salsa), pineapple salsa, or a spicy habanero salsa.

Conclusion

This slow cooker al pastor recipe is a surefire way to impress your family and friends with authentic Mexican flavors without spending hours in the kitchen. The combination of tender, juicy pork, sweet pineapple, and aromatic spices creates a truly unforgettable taco experience. So, gather your ingredients, dust off your slow cooker, and get ready to enjoy the best al pastor tacos you’ve ever had – all from the comfort of your own home! Enjoy!