Recipes Global Cuisines Latin American Mexican Slow Cooker Tacos al Pastor 5.0 (5) 4 Reviews 4 Photos My buddy says it ain't al pastor unless I use a spit. Well, I don't own a spit so there's that. Garnish with lime wedges and crema or sour cream. Submitted by TheElusivePastry Updated on July 31, 2024 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 30 mins Cook Time: 7 hrs Total Time: 7 hrs 30 mins Servings: 10 Yield: 10 tacos Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings Slow Cooker Ingredients: ⅔ large pineapple - peeled, cored, and chopped into small chunks 1 small white onion, quartered 1 chipotle peppers in adobo sauce, or more to taste 2 dried guajillo chiles, stemmed and seeded, or more to taste 1 dried chile de arbol pepper, stemmed and seeded, or more to taste 3 cloves garlic, halved 1 tablespoon minced fresh oregano ½ cup orange juice 2 tablespoons white vinegar 2 tablespoons achiote powder 2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon lime zest, or to taste ½ teaspoon ground ancho chile powder ¼ teaspoon freshly ground black pepper 1 (3 pound) boneless pork loin, cubed Taco Ingredients: 1 tablespoon canola oil, or more as needed 20 (6 inch) corn tortillas ½ cup diced fresh pineapple ½ cup chopped fresh cilantro ⅔ white onion, diced Directions Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well. Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done. Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco. Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion. Recipe Tip You can use achiote powder or paste. Substitute pork shoulder for the loin if desired. I Made It Print Nutrition Facts (per serving) 398 Calories 14g Fat 43g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 398 % Daily Value * Total Fat 14g 18% Saturated Fat 5g 23% Cholesterol 65mg 22% Sodium 543mg 24% Total Carbohydrate 43g 16% Dietary Fiber 5g 19% Total Sugars 15g Protein 26g 52% Vitamin C 71mg 78% Calcium 87mg 7% Iron 2mg 12% Potassium 1635mg 35% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.