5 Ingredient Mexican: Slow Cooker Al Pastor
This Al Pastor is far from authentic but it is very satisfying and a close second to the traditional dish. It’s great for when you want to just throw the meat in the slow cooker, go to work and hav dinner 90% done when you get home. I use a sauté pan to get color on the pineapple, combine it with the pork and marry the two with the cooking liquid and magic happens.
Ingredients
- 1.5 kg boneless pork shoulder, cut into 6-8 chunks
- 30 g coarse salt
- 5 g cumin
- 5 g oregano
- 10 g paprika
- 30 g chili powder
- 2 bay leaves, optional
- 550 g canned pineapple, 2 20oz cans
- white onion, small diced and rinsed
- fresh cilantro, chopped
- corn tortillas
- hot sauce and/or squeeze of lime
Instructions
- Place your pork chunks in a slow cooker with salt, cumin, oregano, paprika, chili powder, bay leaves, & juice from 2 cans of pineapple. Slow cook on low for 7-8 hours until tender.
- Pull apart and shred half of the cooked pork, discard any really fatty parts. Chop the pork on a cutting board, not too much though, be sure to leave the pieces bite sized and not much smaller. (freeze other half for later).
- Cut the canned pineapple into small bite sized pieces.
- Caramelize about a cup of pineapple pieces for 2-3 min in olive oil over med-high. Add in chopped pork and fry until crispy around edges, about 3-5 minutes.
- Pour in a cup of the pork cooking liquid and cook until reduced.
- Assemble the taco on a corn tortilla and top with diced white onion, cilantro and your favorite hot sauce.
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