I know you got excited when you saw “tacos” in the title of this post.

Tacos are just one of those necessary foods in life. They really should be their own food group.

I love that the varieties of tacos are endless. Chicken, pork, beef, vegetarian.

When I was growing up, we never ate tacos. Having a mom with a British background meant we mostly ate meat and potatoes. And spaghetti. Weird, I know.

I didn’t start eating them until I was a teenager, and at that point, it was Old El Paso!

The taco kits were awesome. I made beef tacos all the time and loved them. They were easy to make and super delicious. I remember getting the taco shells, salsa,  and taco seasoning.

Does this bring back memories for anyone else? Or do you still use them!?

I made the sad decision to graduate from them for a few reasons.

The shells can last years on the shelf and never expire or go bad (kind of like McDonald’s fries). The package of taco seasoning has a massive list of ingredients that not only scare me but that I can’t pronounce.

I realized I can make my own taco seasoning at home, with ingredients out of my spice cupboard, without all the added preservatives. I have a dedicated jar, and I make a large quantity at once. That way on busy weeknights, I can still make tacos quickly.

You can find my recipe for Homemade Taco Seasoning on the blog!

So where am I going with all of this? Well once I discovered traditional Mexican restaurants, I realized there are so many varieties of delicious tacos. I’ve done a post few posts on here with tacos. Beef, chipotle chicken. But I wanted to do pork.

I’ve had Pastor (pork) tacos many times while out for dinner, and I can taste that they’re made with pineapple and chipotle peppers with adobo. So after some research, I started putting together my recipe.

This is a slow cooker recipe, so you can dump and forget about it. It takes about 10 minutes of prep work, but then you’re good to go.

My crockpot has seen better days. It’s dirty on the outside, I’ve tried to clean it many times, but she’s just old and well-used. As long as she’s still going strong I’m happy.

You’ll need:

  1. fresh pineapple
  2. 3 lbs pork shoulder
  3. 2 limes
  4. fresh garlic
  5. apple cider vinegar
  6. a can of chipotle peppers in adobo
  7. chicken broth
  8. fresh pineapple juice
  9. spices

I recommend de-seeding the peppers cause they are HOT! And wear gloves too 😉 I learned that lesson the hard way.

**Rubs eyes and it starts burning ** gah.

You’ll blend all the ingredients except the pork to make a super yummy sauce to pour over the pork.

Once everything is in the slow-cooker, place it on low for 6-7 hours. Or if you’re in a hurry, high for 3-4 hours.

When the pork is done, you’ll be able to easily shred it with two forks. Super easy. I always end up eating a bunch of it while I’m shredding it, cause you can’t beat some tasty tender meat.

Once it’s done you’ll have this beautiful pan of delicious pork.

I will tell you, this recipe is only for those who like a bit of heat. It’s got a good kick to it. But it’s balanced with the sweetness of the pineapple.

I like to make my own tortillas. They are super easy. But require some time commitment. So if you’re short on time, you can easily pick up some tortillas from the grocery store.

It’s amazing the variety we have for foods these days vs. 10 years ago. aka: my Old El Paso days.

Typically I  like to serve these with fresh pineapple salsa which I’ve included in the recipe. I also serve cojita or feta cheese and love some fresh diced avocado or homemade guac.

Mr. FIL typically douses his in sour cream. I don’t know how he tastes anything else, but he tells me he’s just “enhancing the flavour.”

And this my friends is the end result. Not bad eh?

They’re super delicious, and I’ll tell you a secret. They’re even better as leftovers. The sky is the limit when it comes to leftover pastor tacos.

More tacos, burrito, salad, burrito bowl. I’ve done it all.

Sometimes I’ll just stand in the fridge and eat it right out of the container.

I hope you enjoy, and if you make it, please feel free to share how they turned out!

Stay tuned… now that we’re into December, Christmas goodies are on their way!

Happy Eating! <3

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.

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people


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
  • salt

Other ingredients

  • soft tortillas
  • cilantro
  • finely chopped cabbage
  • cojita or feta cheese
  • sour cream
  • guacamole


  1. 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.

  2. 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.

  3. Cook on low for 5-6 hours. The pork will be done when it's easy to pull apart with two forks.

  4. 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

  1. In a small bowl, add the pineapple, cilantro, red onion, and lime juice. Mix all together and set aside until ready to serve.

  2. Serve with soft tortillas and your choice of toppings.

Recipe Notes

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.