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Slow Cooked Al Pastor

Amanda Cooks & Styles
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Main Course
Cuisine Mexican


  • 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


  • 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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