
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 tablespoon oil
- ½ cup pineapple juice
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon achiote paste
- 1 teaspoon guajilo chile pepper (ground)
- 1 tablespoon chipotle in adobo sauce
- ¼ cup distilled vinegar
- 2 garlic cloves minced
- juice of 1 lime
- corn tortillas for serving
- Pineapple Avocado Salsa (optional)
- jack cheese (optional)
Directions:
- 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 tablespoon 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!
Slow Cooked Al Pastor
Ingredients
- 2 lb. pork shoulder or butt
- 2 tablespoon oil
- ½ cup pineapple juice
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon achiote paste
- 1 teaspoon guajilo chile pepper ground
- 1 tablespoon chipotle in adobo sauce
- ¼ 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 tablespoon 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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