All Recipes

Slow Cooker Tacos Al Pastor

4-8 Hrs


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

Serves: 8


Step 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.

Step 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).

Step 3

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

Step 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.

Step 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.

Step 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.

Step 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: