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Slow Cooker Tacos al Pastor

2019-10-01
  • Servings: 10 servings (10 tacos)
  • Prep Time: 0m
  • Cook Time: 0m
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“My buddy says it ain’t al pastor unless I use a spit. Well, I don’t own a spit so there’s that. Garnish with lime wedges and crema or sour cream.”

Ingredients

Slow Cooker Ingredients:

2/3 large pineapple – peeled, cored, and chopped into small chunks

1 small white onion, quartered

1 chipotle peppers in adobo sauce, or more to taste

2 dried guajillo chiles, stemmed and seeded, or more to taste

1 dried chile de arbol pepper, stemmed and seeded, or more to taste

3 cloves garlic, halved

1 tablespoon minced fresh oregano

1/2 cup orange juice

2 tablespoons white vinegar

2 tablespoons achiote powder

2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon lime zest, or to taste

1/2 teaspoon ground ancho chile powder

1/4 teaspoon freshly ground black pepper

1 (3 pound) boneless pork loin, cubed

Taco Ingredients:

1 tablespoon canola oil, or more as needed

20 (6 inch) corn tortillas

1/2 cup diced fresh pineapple

1/2 cup chopped fresh cilantro

2/3 white onion, diced

Directions

  1. Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
  2. Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
  3. Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
  4. Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.
Original recipe source

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