5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Slow Cooker Tacos Al Pastor

24 Mins Total Serves 8
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Ingredients
1
Large Yellow Onion, chopped, divided
1
Pineapple, peeled and cut into ½ inch chunks, divided (reserve the juice)
1/4
Cup Apple Cider Vinegar
1/2
Tablespoon Guajillo Chile Powder
4
Garlic Cloves
2
Teaspoons Salt
1
Teaspoon Dried Mexican Oregano
1
Tablespoon Cumin
2-3
Canned Chipotle Chiles
1-2
Tablespoons Adobo Sauce, or to taste
2
Pounds Pork Roast
8
Martin’s Long Potato Rolls
1
Bunch Cilantro
1
Small White Onion, finely chopped
8
Ounces Cotija Cheese
1/4
Cup Mexican Crema or Sour Cream
2
Limes, quartered
Directions
  1. To make the sauce, place ¾ of the yellow onion, ½ of the pineapple, the pineapple juice, apple cider vinegar, chile powder, garlic, salt, oregano, cumin, chipotle chiles, adobo sauce, and ¼ cup water in a blender and puree until smooth.

  2. Place pork roast into the crockpot and pour in the sauce to cover the pork. Add in the remaining ¼ of the yellow onion and ¼ of the pineapple. (Reserve the last ¼ of the pineapple for topping the tacos).

  3. Cook pork in the crockpot for 4 hours on high or 8 hours on low, checking occasionally.

  4. When pork has finished cooking, remove from the crockpot and chop/shred. Return to crockpot and mix pork in with the sauce, allow pork to simmer in sauce.

  5. While pork and sauce simmer, heat a skillet over medium high heat. Place remaining pineapple chunks in skillet and char for 2-3 minutes.

  6. Flatten the Potato Rolls with a rolling pin. Warm each roll on a skillet over medium heat until warmed through and very lightly toasted.

  7. To serve, top each toasted roll with shredded pork, charred pineapples, cilantro, chopped white onion, cotija cheese, crema, and a lime wedge.


    Recipe adapted from: www.boundbyfood.com

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