Slow Cooked Al Pastor Tacos

Delicious Slow Cooked Al Pastor Tacos – Mexican style al pastor pork slow cooked in the oven. Serve on hot tortillas with fresh pineapple salsa.

Slow Cooked Al Pastor Tacos

Ingredients:

• 2 lb. pork shoulder or butt
• 2 tbsp oil
• 1/2 cup pineapple juice
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp achiote paste
• 1 tsp guajilo chile pepper (ground)
• 1 tbsp chipotle in adobo sauce
• 1/4 cup distilled vinegar
• 2 garlic cloves minced
• juice of 1 lime
• corn tortillas for serving
• Pineapple Avocado Salsa (optional)
• jack cheese (optional)

Directions:

1. Preheat oven to 275 degrees.
2. Pat pork dry and season with salt and pepper.
3. In a bowl combine pineapple juice, cumin, oregano, achiote paste, guajillo chil pepper, chipotle, vinegar, minced garlic and lime juice. Set aside.
4. In a deep cast iron skillet or dutch oven, heat 2 tbsp oil over high heat. Once the oil is very hot, carefully sear pork on all sides. Remove from heat.
5. Pour pineapple juice mixture on top of pork and cover with lid or aluminum foil. Place in the oven for about 3 hours. The pork is ready when you can easily pull it apart with a fork.
6. Heat tortillas over open flame or over a hot skillet for a few seconds on each side. Repeat with all tortillas.
7. Serve with fresh pineapple avocado salsa, shredded jack cheese and hot sauce. Enjoy!

Slow Cooked Al Pastor

Amanda Cooks & Styles

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 3 hrs

Total Time 3 hrs 10 mins

Course Main Course

Cuisine Mexican

Ingredients

  

• 2 lb. pork shoulder or butt
• 2 tbsp oil
• 1/2 cup pineapple juice
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp achiote paste
• 1 tsp guajilo chile pepper ground
• 1 tbsp chipotle in adobo sauce
• 1/4 cup distilled vinegar
• 2 garlic cloves minced
• juice of 1 lime
• corn tortillas for serving
• Pineapple Avocado Salsa
• optional
• jack cheese optional

Instructions

 

• Preheat oven to 275 degrees.
• Pat pork dry and season with salt and pepper.
• In a bowl combine pineapple juice, cumin, oregano, achiote paste, guajillo chil pepper, chipotle, vinegar, minced garlic and lime juice. Set aside.
• In a deep cast iron skillet or dutch oven, heat 2 tbsp oil over high heat. Once the oil is very hot, carefully sear pork on all sides. Remove from heat.
• Pour pineapple juice mixture on top of pork and cover with lid or aluminum foil. Place in the oven for about 3 hours. The pork is ready when you can easily pull it apart with a fork.
• Heat tortillas over open flame or over a hot skillet for a few seconds on each side. Repeat with all tortillas.
• Serve with fresh pineapple avocado salsa, shredded jack cheese and hot sauce. Enjoy!

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