Tacos Al Pastor Recipe
Two corn tortillas loaded with slow-roasted pork, pineapple, and onions, served with Mexican rice, pinto beans, sour cream, and pico de gallo. A simple, flavorful classic!
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Ingredients
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For the Pork
For Serving
Method
Preparing the Pork
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder with pineapple juice, white vinegar, chili powder, ground cumin, oregano, garlic powder, salt, and black pepper. Mix well to ensure the pork is coated in the marinade.
- 2
Slow Cook the Pork
Cover the bowl with plastic wrap and let the pork marinate in the refrigerator for at least 2 hours, or overnight for best results. Once marinated, transfer the pork to a slow cooker and cook on low for 6-8 hours, until the pork is tender and shreds easily.
- 3
Add Pineapple and Onion
About 30 minutes before the pork is done cooking, add the diced pineapple and onion to the slow cooker. Stir to combine, and allow them to cook with the pork until everything is tender.
Assembling the Tacos
- 4
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable.
- 5
Fill the Tacos
Remove the pork from the slow cooker and shred it using two forks. Fill each tortilla with a generous amount of the shredded pork, diced pineapple, and onion mixture.
- 6
Serve
Serve the tacos with a side of Mexican rice, pinto beans, sour cream, and pico de gallo. Enjoy your Tacos al Pastor!
