Tacos al pastor are a traditional Mexican dish of marinated pork, traditionally slow-cooked on a vertical spit with pineapple, then sliced thin and served in corn tortillas with toppings like cilantro and onion. This recipe can be made in a slow cooker in 5 hours. I chose to use my pressure cooker to reduce the cooking time to 45 minutes. I also made a fresh pineapple salsa to garnish the charred corn tortillas. Delicioso!
Since I doubt most of you have a spit, this recipe uses a pressure cooker OR a slow cooker. My choice was to use a pressure cooker to eliminate the 5 hour wait with a slow cooker. In addition, pressure cooked meat turns out extra tender.
Let’s do this!
A fresh pineapple is ideal, instead of canned pineapple. Cut off the outside peel. Slice into quarters and remove the hard core. Cut into chunks. If you opt to make the Homemade Pineapple Salsa recipe (super easy), set aside about 2 cups of pineapple.
You’ll need a blender to make the marinade/sauce. To the pineapple, add the spices, brown sugar, onion and garlic. Add the chicken stock, cover the blender and blend on high until liquefied.
For the pork, trim away any excess fat. Cut the pork into large chunks.
Pour the marinade/sauce over the pork, toss to evenly coat. You can braise the pork in a slow cooker (5 hours; instructions are included in the recipe card) or use a Pressure Cooker (45 minutes, plus 15 minutes to come to temperature.) The reason I choose a pressure cooker is that braised meat tends to tun out really tender AND the cooking time is cut down considerably. Win!
You’ll want to use a Quick Release if you use a pressure cooker. Using a slotted spoon or “spider“, remove the pork onto a cutting board. With two forks, shred the meat.
While the pork is cooking, make the (optional) pineapple salsa. I don’t measure, nowadays. In a bowl, add cut-up pineapple, red onion, jalapeno and cilantro. Add the juice of one lime. Combine all of the ingredients, then season with salt and pepper, to taste. The longer the salsa macerates the more flavor you get. (If stored in the refrigerator, up to 3 days) the freshness begins to deteriorate after one day.)
Corn tortillas are ideal, and authentic, for assembling the tacos. I like to heat them up, and give them a bit of char over a gas burner. Otherwise, a cast iron skillet works well.
You can fill the tortilla with the plain shredded pork OR in a bowl, toss the shredded pork with a bit of the sauce for a “wetter” texture.
The tacos can be garnished with cilantro and onion. Since those ingredients are already in the Pineapple Salsa that’s all we used as a garnish. it’s time to eat!
TASTING NOTES: When I made this recipe, I completely forgot to add the pineapple rinds on top of the pork in the pressure cooker. D’oh! I didn’t realize that until I began editing the photos. The next time I make this, I’ll remember that step. The pork was tender and flavorful, just the same. Pineapple salsa is one of my favorites (adding mango is a great addition with pork recipes). Any leftover pork can be used to make burritos as well.
Slow Cooker Al Pastor Pressure Cooker
Equipment
- Pressure Cooker -OR-
- Spider or slotted spoon
Ingredients
Spice Mixture:
- 2 teaspoons dried oregano
- 2 ½ teaspoons kosher salt
- ½ teaspoon chipotle powder adjust to level of spice you like
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Blender sauce:
- 1 whole pineapple fresh; canned isn't as good. NOTE: Set aside about 1 cup of the fresh pineapple if you opt to make the pineapple salsa
- ½ cup light brown sugar
- 1 ½ cups chicken stock
- ¼ cup apple cider vinegar
- 1 can chipotles in adobo sauce 7-ounce can; very spicy so adjust to the level of spice that you like
- 1 small white onion quartered
- 2 cloves garlic crushed
Remaining Ingredients:
- 3 ½ pounds pork shoulder or Boston butt; cut into 2-inch chunks
- 12 corn tortillas for serving
Optional Ingredients for garnish:
- 1 cup chopped cilantro for serving
- 2 limes cut into wedges, for serving
Pineapple Salsa (optional):
- 2 cups pineapple preferably fresh pineapple is best
- 1 jalapeno minced with membrane and seeds removed
- ½ red onion or yellow/white; finely diced
- ¼ cup fresh cilantro minced
- 1 lime juiced
- salt & pepper to taste
Instructions
- Peel the pineapple, reserving 3 to 4 strips of the peel, each about 2 inches in width.
- Cut the pineapple in half width-wise. Core the pineapple halves, then chop one half into ½-inch chunks. Save about two cups of the chunks if you opt to make the pineapple salsa.
- Mix the dry spices together.
Make the blender sauce:
- In a blender, add the pineapple chunks, brown sugar, chicken stock, canned chipotles, onion, garlic, stock, spice blend and vinegar. Blend until everything is combined and liquefied.
For a slow cooker:
- Place the pork in the slow cooker. Evenly pour the sauce over the pork.
- Top everything with the pineapple peels (cut-side down).
- Set the slow cooker to high and cook the meat for 5 to 5 ½ hours (or on low for 10 hours), until the meat can easily be shredded with a fork.
For a pressure cooker:
- Place the pork in the slow cooker. Evenly pour the sauce over the pork. Top everything with the pineapple peels (cut-side down).
- Lock the lid on and set for 45 minutes. Once the pressure cooker beeps, do a quick pressure release. Carefully remove the lid and using a slotted spoon, remove to a cutting board.
Final steps:
- Remove and toss the pineapple peels. Shred the meat. Heat the corn tortillas. Better yet, if you have a gas stove, allow the tortillas to become slightly charred.Serve with corn tortillas, sliced pineapple or pineapple salsa, cilantro, lime wedges, and any other desired accompaniments.
Optional Pineapple Salsa:
- Combine all of the ingredients and allow to macerate for at least an hour at room temperature. Salsa can be stored in the refrigerator in an air tight container up to 3 days.
Nutrition
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