Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

7 hrs
7 hrs 30 mins
30 mins
10 tacos


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Slow Cooker Ingredients:
Taco Ingredients:


Instructions Checklist
  • 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.

Cook's Notes:

Either achiote powder and paste will do.

Substitute pork shoulder for the loin if desired.

Nutrition Facts

398 calories; protein 26g; carbohydrates 43.2g; fat 14.2g; cholesterol 64.6mg; sodium 542.9mg. Full Nutrition