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

Delicious al pastor tacos with the ease of a slow cooker. Serve on warmed corn tortillas, topped with cilantro, queso fresco, and diced red onion.

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Recipe Summary test

prep:
15 mins
cook:
9 hrs
total:
9 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork loin with salt and pepper and place in a slow cooker.

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  • Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn.

  • Cook on Low for 8 hours. Shred pork and warm for an additional hour.

Nutrition Facts

285 calories; protein 21.2g; carbohydrates 29.1g; fat 10.2g; cholesterol 55.4mg; sodium 1255.6mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/27/2021
As written the puree mixture filled my blender, which was a lot of sauce for the amount of meat. I found the sauce surprisingly bland, so added another chipotle in adobo and more chili powder. I slow cooked for 6 hours, and then pressure cooked it for almost another hour. With the adjustments I made I really liked it in soft tortillas, but had a lot of leftover sauce. Overall, good recipe. Just taste your puree and adjust it to your taste before adding it to the slow cooker. Read More