Get Cinco de Mayo ready with these pineapple Slow Cooker Al Pastor Tacos! All you need is a margarita and chips and salsa to complete the meal!
It’s not Cinco de Mayo without tacos and these Slow Cooker Al Pastor Tacos are too easy not to make!
It doesn’t seem like Cinco de Mayo would be big in Louisville, Ky but it definitely is. I think it’s because it always falls around the Kentucky Derby and obviously we’ll use any excuse to add more celebration to the week. Last week I shared a Strawberry Rhubarb Margarita for you to serve at your Cinco de Mayo party, and now I’m giving you super simple tacos to go with it! These al pastor tacos start out with a pork loin that’s marinated in a fresh pineapple and guajillo chile puree. It’s then placed in the slow cooker for 5 hours until it’s juicy and fork tender. So little effort for so much flavor! I like to serve these with diced pineapple, onion, cilantro, cotija, and avocado, but you can pick and choose whatever you like.
Have a happy and safe Cinco de Mayo!
- ½ a large white onion, coarsely chopped
- 2 cups fresh pineapple chunks
- ½ cup fresh orange juice
- ¼ cup distilled white vinegar
- ¼ cup guajillo chile powder
- 3 garlic cloves
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 large chipotle chile with 2 teaspoons adobo from canned chipotle chiles in adobo
- 1 2½-to 3-pound boneless pork loin
- ¼ cup chopped fresh cilantro
- Corn tortillas, salsa, lime wedges, cotija cheese, pineapple, and avocado for serving
- Place chopped onion and chopped pineapple in your blender. Add all of the ingredients up to the pork loin; puree the marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 24.
- When your pork has finished marinating, transfer the meat and all of the marinade into your slow cooker. Cook on high for 4 hours or low for 6-8. After the pork has become fork tender, shred with two forks and return to the slow cooker with remaining liquid. Cover and cook for another hour on low.
- Serve pork on charred corn tortillas with chopped cilantro, raw onion, salsa, cotija, diced pineapple, avocado, and lime wedges.
Adapted from Epicurious
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