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{Slow Cooker} Al Pastor

Course Dinner
Cuisine American, Mexican
Keyword BBQ, Crock Pot, Pork, Slow Cooker
Prep Time 15 minutes
Cook Time 9 hours

Ingredients

Pork

  • 2-3 lb Pork Butt/Shoulder
  • 1 1/2 tbsp Smoked Paprika
  • 1 tbsp Cumin
  • 1 tbsp Chili Powder
  • 1 tbsp Ground Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp Coriander
  • 2 tsp Salt
  • 20 oz Canned Pineapple Chunks Half of the juice drained
  • 8 oz Tomato Sauce
  • 1 sm Onion Diced

Assembly

  • Diced Tomatoes
  • Sliced Avocado
  • Cotija Cheese
  • Sour Cream
  • Soft or Hard Tortillas

Instructions

  1. Place the pork in a 6 qt slow cooker. 

  2. In a small bowl, combine all of the spices, and rub all over all sides of the pork. If you have extra seasoning, put it in the slow cooker too, don’t toss it.

  3. Add the onion, and tomato sauce. Drain half of the juice from the pineapple chunks. Then add the pineapple and remaining juice to the slow cooker.

  4. Cook on low 9-10 hours, until it shreds. Then keep on warm while serving.

  5. Serve with warmed soft or hard tortillas. Top with Tomatoes, Sour cream, Avocado, and Cojita Cheese.

Recipe Notes

*Leftovers make a unique Pulled Pork sandwich! Use a Sweet Heat BBQ Sauce to compliment the subtle pineapple flavor in the pork.