Slow cooker tacos al pastor brings the Mexican restaurant right to your kitchen. These tacos al pastor are easy to make and the slow cooker does all hard work for you.
We love going to our favorite Mexican restaurant for tacos. Fish tacos (yes, they’re not just in California anymore), chicken tacos, beef tacos and pork tacos are all on our hit list, but Craig’s favorite is the tacos al pastor. I’m not sure if it’s the pineapple, the spiciness, the soft pork or all of those things combined that he really likes, but those tacos are always part of our order.
I scoured the web looking for a tacos al pastor recipe that I could make at home so that we didn’t always have to go out to eat his favorite tacos. Trust me when I tell you that there are A LOT of tacos al pastor recipes out there. I came across a recipe from Epicurious that I thought looked to be similar to the recipe that might be used at our favorite place and then I modified it a bit. Because I just can’t leave a recipe alone.
A lot of the recipes call for marinating the meat for several hours and then cooking it in the oven or on the grill. With all the stuff I’ve got going on right now that just wasn’t an option for me. I needed to get it made in the easiest way possible. Bring on the slow cooker! Don’t you just love that you can toss your stuff into the slow cooker and have it come out ready to go all while you’re doing the bazillion things you have to do in your day? I know I do.
Traditionally al pastor, or tacos al pastor, are made by marinating pork in a mixture of pineapple, spices and chilies. The meat is then slowly cooked on a vertical spit and sliced off as needed to make the tacos. Very similar to the way gyro meat is cooked and sliced. Since I don’t have a spit, I used the slow cooker.
The list of ingredients isn’t very long and should all be available at your local grocery store. The dried guajillo chilies are sold in bags, usually found in the produce department. If you can’t find them, just ask your produce person and they’ll point you in the right direction. The guajillos aren’t very spicy. If you want to spice things up a bit, substitute a couple of California chilies for the guajillos.
Break out your slow cooker, it is that time of year, and make up a batch of these tacos al pastor. There’s no need to go out to eat when you can make these delicious tacos at home.
- 1 large white onion, cut into chunks
- 6 ounces pineapple juice
- 2 tablespoons frozen orange juice concentrate
- 2 tablespoons white vinegar
- 5 dried guajillo chilies (stemmed, seeded and soaked in hot water for 20 minutes)
- 3 cloves garlic
- 2 teaspoons kosher salt
- 2 teaspoons chipotle powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2½ pounds pork tenderloin
- For Serving
- chopped onion
- fresh pinepple
- Drain the chilies then add all of the ingredients, except for the pork, to a blender and blitz until everything is smooth.
- Place the pork tenderloin(s) into the slow cooker.
- Pour the blended mixture over top of the tenderloins.
- Place the lid on the slow cooker and cook on high for 4 hours.
- Remove pork from slow cooker.
- Dice pork and serve in tortillas with chopped onion, cilantro and pieces of pineapple.
Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.