Crockpot Tacos Al Pastor

Anyone who knows me knows that tacos are my favorite food. I love all kinds of tacos and have created so many taco recipes for this very website. But these slow cooker al pastor tacos might just be the ultimate taco because of the wonderful flavor contrast between the sweet pineapple and the rich, saucy pork. They’re my go-to order when I hit up my local taqueria or neighborhood food truck here in Boulder.

This recipe was created in partnership with the Minnesota Pork Board.

Other Ingredients Worth Spotlighting

This isn’t the full list of ingredients for these al pastor slow cooker tacos, but just some notes I have for other home cooks out there: 

• Pineapple – I like to buy a whole fresh pineapple (rather than canned pineapple) and use about 1 cup of pineapple chunks in the sauce, then I finely dice more of it to use as a topping. 
• Orange juice – this helps add sweet flavor to the cooking sauce. I use one medium orange, which provides about ¼ cup of fresh orange juice.  
• Apple cider vinegar – the addition of this acid during the cooking helps to tenderize the meat and brighten the other flavors. I like apple cider vinegar but white vinegar will also work. 
• Cayenne – this gives the shredded pork as little kick of heat, but if you don’t perfect that, use chipotle pepper powder instead (which gives it a little spice plus smokiness) or use black pepper, or feel free to omit it
• Tortillas – for traditional al pastor pork tacos, I like to use white corn tortillas and toast them a little bit over my gas stove flame to get some nice charring on the outside. Street-taco size flour tortillas also work great.  

Find the ingredient list with exact measurements in the recipe card below.

Classic Toppings 

When making these pork tacos, my favorite toppings include traditional al pastor taco toppings and few that I add for complimentary flavors and color:  

• Finely diced pineapple – add delicious sweetness that compliments the flavors of the marinade and richness of the pork 
• Finely diced white onion – a savory, crisp topping 
• Chopped fresh cilantro – a favorite topping to add fresh, bright, herby flavor
• Lime wedges – a squeeze of fresh lime juice adds pleasant acidity to give the pork a pop of flavor
• Salsa – this is optional, but recommended. My favorite local taqueria serves al pastor tacos with a blended tomatillo-avocado salsa, but any salsa, such as this avocado salsa, will do
• Diced avocado – while not traditional, diced avocado adds a pleasant creaminess and pretty pop of color, or guacamole is also great and would achieve the same effect 

Other ideas for toppings are sour cream, diced tomatoes, pickled red onions, or even pepitas. 

Pairings And Presentation

This recipe makes a beautiful presentation, thanks to the bright color of the pineapple and fresh cilantro toppings to contrast the dark shredded meat. Most often, I serve the shredded pork al pastor as tacos, tucked inside white or yellow corn tortillas or small flour tortillas.

But it’s also delish to serve the pulled pork as a rice bowl over top of cooked white rice or stuffed into a burrito with the same toppings or fillings as I put on the taco: finely diced fresh pineapple, white onion or red onion, cilantro, limes, and diced avocado. 

One thing I love to do (if I have time) is to get the cooked shredded pork nice and crispy by spreading it out on a sheet pan and baking it under high heat (like 400 degrees or the oven broiler) for 3 to minutes, making sure it doesn’t burn. 

To incorporate this recipe into taco night (Taco Tuesdays are popular around here) or a Cinco de Mayo party, serve it with other traditional Mexican favorites, such as refried beans, corn and black bean salsa, nacho cheese, or my real food margaritas.  

Storing And Reheating Leftovers

Store any leftover shredded pork in an airtight container in the refrigerator for up to 4 days. Store any leftover toppings or tortillas in separate airtight containers in the fridge for up to 4 days, as well. 

The shredded pork can also be frozen for up to 3 months. Thaw overnight in the refrigerator then reheat in a large saucepan or pot on the stovetop, adding a little chicken broth or water, as needed, to loosen up the shredded pork. 

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The photos in this post were taken by Megan McKeehan.

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