Crockpot Tacos Al Pastor Recipe

Al pastor pork is shredded meat that’s ultra flavorful, providing sweet, savory, tangy, and spicy notes in every bite. Serve the meat to make tacos al pastor or use the meat to layer over rice bowls, salads, or stuff inside burritos. It’s good any way it’s served!  

Ingredients

3 – 3 ½  lb. boneless pork shoulder or Boston butt, cut into 3-inch pieces

1 cup fresh pineapple chunks (plus more finely diced pineapple for serving)

½ small white onion, quartered 

¼ cup tomato paste 

¼ cup fresh orange juice (1 medium orange)

1 tablespoon pure honey

4 garlic cloves, peeled 

2 tablespoons apple cider vinegar

2 tablespoons chili powder

1 tablespoon paprika

2 teaspoons dried oregano

2 teaspoons ground cumin 

1 ½ teaspoons fine salt, plus more to taste

⅛–¼ teaspoon cayenne*

For serving: Small corn or flour tortillas, or cooked rice

Optional toppings: finely diced pineapple, finely diced white onion, chopped cilantro, lime wedges, diced avocado or guacamole

Instructions

In the bottom of a 6-quart or larger slow cooker, place the pork pieces. 

To a blender or food processor, add 1 cup pineapple, the onion quarters, tomato paste, orange juice, honey, garlic, vinegar, chili powder, paprika, oregano, cumin, salt, and cayenne pepper; blend into a puree until fairly smooth.

Pour the pineapple-onion mixture over the pork in the crockpot and stir well to coat. 

Place the lid on the slow cooker and cook on LOW until the pork shreds easily, 7 to 8 hours. 

Using a slotted spoon, remove the pork to a rimmed baking sheet or shallow large bowl. Using two forks, shred the pork adding some of the cooking liquid to the bowl to taste. Taste the shredded meat and add more salt, if needed.

Serve the shredded pork tucked into warm tortillas or over top of rice. Top with desired toppings, such as finely diced fresh pineapple, white onion, and cilantro. If desired, serve with lime wedges and diced avocado or guacamole. 

Store leftover shredded pork in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.