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Slow-Cooker Tacos Al Pastor

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 500 min
  • $$
Gatheredtable
adapted fromHilah Cooking

Ingredients

  • 3 dried guajillo chiles
  • 1 dried ancho chile
  • 1/2 cup chopped onion
  • 1/2 can pineapple chunks (juice reserved)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • sea salt and freshly ground pepper, to taste
  • 5 cloves garlic
  • 2 pounds pork roast
  • 12 corn tortillas
  • 3/4 cup fresh cilantro (about 1/2 a bunch)

Directions

Prep: 1. Rehydrate peppers by soaking in very hot water for 20 minutes. Discard stems and seeds. 2. Chop onion. 3. Put peppers in a blender with 1 cup pineapple juice (from canned pineapple chunks), apple cider vinegar, cinnamon, oregano, salt, pepper, onion, and garlic. Blend until smooth. Make: 1. Put whole roast and sauce in a crockpot and cook on low for 8 hours, until it’s falling apart. 2. Add pineapple chunks in the last hour. 2. Serve on corn tortillas (if using) with fresh cilantro and fresh chopped onion.

Notes

Best with corn tortillas but also great by itself, or with another side of choice! Check out our favorite tips for slow cooking here - http://blog.gatheredtable.com/2015/07/10/use-your-slow-cooker-all-summer-long/

Goes great with these recipes

Mexican Slaw
Bell Pepper Slices
Chard and Cantaloupe Slaw
Grilled Mexican Street Corn
Mixed Greens and Orange Salad
Spicy Cilantro Slaw
Roasted Corn
Simple Arugula Salad with Avocado
Chile Lime Cabbage Slaw
Vegetable Coleslaw
Seared Red Cabbage Wedges
Sauteed Corn
Mixed Salad with Avocado

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