Slow Cooker Al Pastor Style Tacos Recipe

Slow Cooker Al Pastor Style Tacos

• Level: Intermediate
• Yield: 16 to 24 tacos
• Total Time: 7 hr 30 min
• Active Time: 1 hr 15 min

Craving the irresistible taste of street-side al pastor tacos? Pork is my ultimate pick every timethose unforgettable late-night bites in Sayulita, Ensenada, and Bucerias have me hooked. Traditional al pastor, meaning "Shepherd Style," stacks marinated pork on a vertical spit for that smoky, caramelized magic, rooted in Puebla's Lebanese-inspired shawarma roots and now a staple at taquerias nationwide. Recreate the bold flavors, juicy tenderness, and crispy edges at home with your slow cooker and broilerno trompo required. For a fresh twist, pair with my zesty Apple & Brussels Sprout Slaw that cuts through the richness with crunch and brightness. Get ready to impress your crew!

Ingredients

• 7 ounces (two 100-gram blocks) or approximately 1 cup achiote paste
• 2 cups fresh pineapple chunks plus 1/4 to 1/3 cup pineapple juice (I typically use juice from fresh-cut pineapple, no need to buy extra)
• 1/4 to 1/3 cup orange juice
• 3 tablespoons agave nectar or honey
• 1 teaspoon ground cumin
• 4 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 4 pounds pork shoulder, trimmed just above muscle, with fat cap scored
• 16 regular or 24 street taco-size corn tortillas, lightly oiled and griddled
• Apple and Brussels Sprouts Slaw (recipe below)
• Charred Salsa Verde (recipe below)
• Fresh cilantro leaves, for garnish

Apple and Brussels Sprout Slaw

• 1/2 cup apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon celery seeds
• 1 teaspoon toasted sesame oil
• Kosher salt and freshly ground black pepper
• 1 Granny Smith apple, julienned
• 2 cups shaved Brussels sprouts
• 1 red bell pepper, thinly julienned
• 1 tablespoon minced fresh chives

Charred Salsa Verde

• 1 pound (about 4) large tomatillos, husks removed
• 3 cloves garlic, unpeeled
• 1 dried ancho chile
• 1 poblano chile
• 1 small yellow onion, quartered with skin and root intact
• 1 jalapeo, stemmed, seeded and roughly chopped
• Juice of 2 limes
• 1/2 cup chopped fresh cilantro, including tender stems
• 1 teaspoon agave nectar
• Kosher salt and freshly ground black pepper

Special Equipment:

• Slow cooker

Instructions

1. In a food processor, combine achiote paste, 1/4 cup pineapple juice, 1/4 cup orange juice, agave or honey, cumin, garlic, and salt and pepper to taste. Blend until smooth. Add more juice to thin the mixture if necessary, as achiote paste can be quite thick.
2. Place pork shoulder fat-side up in the slow cooker. Pour the achiote marinade over the pork, spreading evenly. After coating, sprinkle salt all over the pork to ensure thorough seasoning. Surround the pork with pineapple chunks. Cover and cook until fork-tenderabout 6 hours on high or 8 hours on low.
3. Position an oven rack in the upper two-thirds of the oven and preheat your broiler to high.
4. Transfer the pork, fat cap side up, to a wire rack set over a baking sheet. Broil for 3 to 5 minutes until the fat and edges of the meat bubble and turn crispy. Watch closely to prevent burning.
5. Remove pork from the oven and let rest on a cutting board for 5 to 10 minutes. Remove the bone, lift off the fat cap, coarsely chop it, and set aside. Use two forks to shred the pork. Combine the shredded pork and chopped fat on a serving platter, and drizzle with some of the braising liquid and pineapple chunks if desired.
6. Serve by topping each tortilla with the pork, slaw, salsa, and fresh cilantro. Dive in and transport your taste buds to Mexico!

Apple and Brussels Sprout Slaw

1. In a large bowl, whisk together cider vinegar, olive oil, Dijon mustard, brown sugar, celery seeds, sesame oil, salt, and pepper. Add the julienned apple, shaved Brussels sprouts, red bell pepper, and chopped chives. Let the slaw sit for 1 hour to meld flavors. Adjust seasoning as needed, then refrigerate until ready to serve.

Charred Salsa Verde

1. Heat a grill pan over medium-high heat.
2. Add tomatillos, unpeeled garlic, ancho chile, poblano, and quartered onion. Grill the ancho chile until it lightly browns, then transfer to a bowl and cover with hot water. Let soak for 8 to 10 minutes until softened. Remove stem and seeds, reserving the soaking water to adjust salsa consistency if needed.
3. Continue charring tomatillos, garlic, poblano, and onion, turning frequently until blackened in spots. Transfer charred veggies to a cutting board.
4. Peel garlic and onion skins; remove stem and seeds from poblano. Place tomatillos, garlic, onion, chilies, lime juice, cilantro, and agave into a food processor. Blend until mostly smooth. Season to taste with salt and pepper. This smoky salsa elevates every bite!