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
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Total Time: 250 minutes
- Yield: 6 -8 servings 1x
Description
This slow cooker tacos al pastor recipe is quick and easy to prepare, full of amazing flavor, and your slow cooker does all the work for you!
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.
Yummy!
Agreed! :)
Also forgot to ask, should I remove the seeds from the chipotle chilis? If not, wouldn’t this be rocket hot? Two chilis really packs a heat punch unless cooking it for 8-10 hours in a slow cooker takes some of the heat off at the end?
Ali: can you substitute pork tenderloin or pork loin for the pork shoulder instead?
Hi Ali,
I see that you suggest chicken broth instead of beer, do you have any other suggestions? Something that’s gluten free per chance but maybe still offers an unique flavor like beer?
Thanks!
These look delicious and your photos are so clear!
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Man! this is a great slow cooker recipe. Spicey, and the lime juice gives it that fresh taste……and pork. Who doesn’t love a good pork dish.
Thanks so much Paul!
I still dream about the al pastor tacos I had in Mexico last year. Can’t wait to try this slow cooker version!
Ooh tacos in Mexico — doesn’t get much better than that! Thanks Annalise, and I hope you enjoy them!
really excited to try this… I’ve been really into slow cooker recipes lately but I find so many of them have a lot of artificial ingredients like a packet of ranch. its such a turn off for me and I’m so excited that this has such fresh ingredients- I can tell Ill like it already… thank you!
Thanks Caroline, I hope you find you like it! : )
You did an exceptional job of re-creating the al Pastor. Recently moving to Austin myself, I can agree, there are tacos everywhere! Love the idea of cooking the meat in the slow cooker :-)
Thanks so much London, I really appreciate that! And yes, slow cookers are amazing! : )
This looks delicious and I really want to try it! However I’ve never used chipotles in adobo sauce – are they really spicy? What if I don’t use them, will it change the overall taste a lot? I have 2 young kids who don’t like spicy dishes.
Thanks Julie! Chipotles in adobo sauce can pack some heat, and while it totally depends on how high your threshold is for heat, I would probably leave them out if you’re kids will be eating them. In addition to some spice, chipotles and adobo sauce add a tart, smoky flavor to dishes. To still achieve that flavor without the heat, you could try ketchup and/or steak sauce (for that tanginess the adobo sauce provides), along with a tiny bit of liquid smoke or hot sauce. You could also cut up some bell peppers to replace the chipotles. I hope that helps, good luck!