Tacos Al Pastor In The Slow Cooker Recipes
SLOW COOKER TACOS AL PASTOR
My buddy says it ain't al pastor unless I use a spit. Well, I don't own a spit so there's that. Garnish with lime wedges and crema or sour cream.
Provided by TheElusivePastry
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 10
Number Of Ingredients 21
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.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 43.2 g, Cholesterol 64.6 mg, Fat 14.2 g, Fiber 5.4 g, Protein 26 g, SaturatedFat 4.5 g, Sodium 542.9 mg, Sugar 14.6 g
TACOS AL PASTOR IN THE SLOW COOKER
Delicious al pastor tacos with the ease of a slow cooker. Serve on warmed corn tortillas, topped with cilantro, queso fresco, and diced red onion.
Provided by CassMyers
Categories World Cuisine Recipes Latin American Mexican
Time 9h15m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 29.1 g, Cholesterol 55.4 mg, Fat 10.2 g, Fiber 2.7 g, Protein 21.2 g, SaturatedFat 3.6 g, Sodium 1255.6 mg, Sugar 16.3 g
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