Slow Cooker Al Pastor Bowls Recipes

Steps:

• Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
• Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
• Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
• Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

Steps:

• Puree first 12 ingredients in a blender. In a 5- or 6-qt. slow cooker, combine pork and pepper mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork., Serve pork in bowls over rice. If desired, add toppings.

Steps:

• Season pork loin with salt and pepper and place in a slow cooker.
• Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn.
• Cook on Low for 8 hours. Shred pork and warm for an additional hour.