Go Back
Two Crockpot tacos al pastor loaded with tender pork, cheese, and cilantro on a wooden board with sliced peppers and limes.

Crockpot Tacos al Pastor

Easy slow cooker tacos al pastor: cubed pork loin cooked low for 8 hours in a blended marinade of pineapple, orange juice, vinegar, onion, garlic, chipotles and spices. Serve on grilled tortillas, over rice or in a torta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 20 oz canned pineapple chunks drained
  • 1/2 cup orange juice
  • 1/4 cup white vinegar or apple cider vinegar
  • 1 onion roughly chopped
  • 3 cloves garlic or 1 heaping tablespoon minced
  • 2 cans chipotle chiles in adobo 7 oz each
  • 1 bay leaf
  • 2 tablespoons chili powder
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 2 teaspoons kosher salt
  • 4 pounds pork loin skinless, cut into 1-2 inch cubes
  • tortillas and toppings grilled pineapple, radishes, queso fresco, cilantro, pico de gallo

Method
 

  1. In a large food processor, puree the pineapple, orange juice, vinegar, onion, garlic, chipotles, bay leaf, chili powder, oregano, cumin and salt until mostly smooth with small chunks.
  2. Pour the marinade into the crockpot and add the cubed pork.
  3. Cover and cook on LOW for 8 hours. Shred the pork with two forks and stir it into the sauce.
  4. Serve on grilled flour tortillas with pineapple, radishes, queso fresco and cilantro; over rice and beans; or in a torta with refried beans, cotija, tomato and avocado.

Notes

Cubing the pork before cooking makes it easy to shred at the end.