Slow Cooker Tacos Al Pastor
These pulled pork tacos are perfect for a taco night. They are sweet, savoury, and so tender. It's cooked in a fresh chipotle pineapple sauce.
For the pork
- 2 lbs pork shoulder
- 1 pineapple cored
- 1/4 cup chicken broth you can sub water too
- 1/4 cup apple cider vinegar
- 4 cloves garlic
- 4 chipotle peppers*** see note
- 2 tbsp adobo sauce* see note
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1 tsp oregano
- 1/2 tsp chipotle chili powder (optional)
- 1/4 cup pineapple juice
For the pineapple salsa
- 1 cup pineapple finely diced
- 2 tbsp red onion finely diced
- 2 tbsp cilantro chopped
- 1 tbsp lime juice about 1 lime
- soft tortillas
- finely chopped cabbage
- cojita or feta cheese
- sour cream
Start by making the sauce. Add 1/2 of the pineapple, chicken broth, apple cider vinegar, garlic, chipotle peppers, adobo sauce, chili powder, cumin, oregano and chipotle chili powder into a blender. Puree until it is smooth.
Add the pineapple juice to the bottom of the crockpot, along with half of the sauce. Place the pork in the crockpot, and pour the rest of the sauce over the top of the pork.
Cook on low for 5-6 hours. The pork will be done when it's easy to pull apart with two forks.
When the pork is done, remove from the slow cooker and shred with two forks. Return the pulled pork to the sauce, and let it simmer until ready to serve.
To make the pineapple salsa
In a small bowl, add the pineapple, cilantro, red onion, and lime juice. Mix all together and set aside until ready to serve.
Serve with soft tortillas and your choice of toppings.
Chipotle peppers are extremely SPICY! They have great flavour, and are important for this dish.
If you cannot take the heat, make sure you remove the seeds and veins from the inside of the peppers before blending them. I recommend wearing gloves for this.
This will cut the heat down significantly, so you just get the flavour of them, without burning your mouth off.
Adobo sauce is in the can with the chipotle peppers. It can have a little bit of a kick.