Slow Cooker Tacos al Pastor
Ingredients
- ⅔ 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
- ½ 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
- ½ teaspoon ground ancho chile powder
- ¼ teaspoon freshly ground black pepper
- 1 (3 pound) boneless pork loin, cubed
- 1 tablespoon canola oil, or more as needed
- 20 (6 inch) corn tortillas
- ½ cup diced fresh pineapple
- ½ cup chopped fresh cilantro
- ⅔ white onion, diced
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Instructions
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original
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