Slow Cooker Al Pastor Style Pork
Tender, juicy shredded pork shoulder slow-cooked in a vibrant achiote and pineapple marinade for authentic street taco flavor.
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Ingredients
- 3 pounds Pork shoulder (butt), cut into large chunks
- 20 ounces Canned crushed pineapple in juice
- 3 tablespoons Achiote paste
- 2 peppers Chipotle peppers in adobo sauce
- 1/4 cup Apple cider vinegar
- 4 cloves Garlic, minced
- 1 teaspoon Dried Mexican oregano
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 medium Red onion, diced
- 1/2 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Place the achiote paste, chipotle peppers, apple cider vinegar, garlic, oregano, cumin, and salt into a blender.
- 2
Add half of the crushed pineapple (with juice) to the blender and process until the marinade is smooth.
- 3
Place the pork chunks and the remaining crushed pineapple into the slow cooker basin.
- 4
Pour the blended marinade over the pork and toss well to ensure every piece is thoroughly coated.
- 5
Cover and cook on Low for 7 to 8 hours (or High for 4 to 5 hours) until the pork is fork-tender.
- 6
Remove the pork from the slow cooker and shred it using two forks, discarding any excess large pieces of fat.
- 7
Optional: For crispy edges, spread the shredded meat on a baking sheet and broil for 5 minutes until slightly charred.
- 8
Toss the shredded meat back with a splash of the cooking liquid and serve in warm tortillas with onion and cilantro.
Nutrition per Serving
345
Calories
28g
Protein
12g
Carbs
21g
Fat
2g
Fiber
7g
Sugar
680mg
Sodium
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