Up next in my Cinco de Mayo line up is one of my favourites, tacos al pastor! Al pastor is a Mexican pork that is marinated in chilies and pineapple, layered and roasted on a vertical rotisserie similar to shawarma. Because cooking pork in this fashion is not easy for every home cook I like to use this slow cooker version that gives all of the flavours of al pastor using a method that is much easier to do at home. This recipe starts out by making a salsa with dried chilies and pineapple and it is used both to marinate the pork butt and in the final tacos. Once the pork has been marinated in the pineapple salsa it is cooked in the slow cooker until tender before being shredded to be used in the tacos. I like to keep the fillings for tacos al pastor nice and simple with the al pastor pork, onions, cilantro, grilled pineapple and the spicy pineapple salsa. Pork and pineapple is a beautiful combination and and it is simply amazing in these tacos al pastor which are definitely going to be the star at any Cinco de Mayo party!
The al pastor pork is great in tacos, burritos, quesadillas, enchiladas, etc.
Feel free to load the tacos up with your favourite tacos fillers like guacamole and crumbled cotija cheese!
The original photo from 6 years ago:
Tacos al Pastor
Pork tacos al pastor with grilled pineapple and a pineapple salsa.
- 4 dried guajillo chilies
- 2 dried ancho chiles
- 1 dried chipotle chili
- 1 pineapple, peeled and cored
- 1 white onion, diced
- 4 cloves garlic
- 1 tablespoon cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 (2 pound) pork butt or shoulder
- 12 small corn tortillas
- 1 cup cilantro
- 2 limes, cut into wedges (optional)
- Toast the dried chilies in a pan over medium heat until fragrant, about 3-5 minutes, let them cool, cut them in half and remove the seeds and stems.
- Cover the chilies in boiling water and let sit until softened, about 5-10 minutes.
- Puree the chilies, 1/2 of the pineapple (coarsely chopped), 1/2 the onion, garlic, vinegar, lime juice, cumin, oregano and salt in a food processor or blender until smooth optionally using some of the water the chilies were soaking in if needed.
- Rub half the sauce over the pork and let marinate for an hour to overnight.
- Place the pork and marinade in a slow cooker and cook on low for 8-10 hours.
- Remove the pork, roughly shred, discarding any excess fat, mix in some of the juices along with half of the remaining sauce.
- Serve the al pastor pork in tortillas with the remaining pineapple, onions and the cilantro with lime wedges and the remaining salsa on the side.
Option: Slice the second half of the pineapple and grill it before cutting it into small pieces for the tacos.
Option: Add a couple of tablespoons of achiote to get a nice red colour.
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