Crockpot Al Pastor Tacos

Are you ready for game day? Here’s a delicious recipe for crockpot al pastor tacos that are sure to be a hit with your family or guests.

We are massive football fans and at this point, I have hosted so many football parties that I have officially lost count. This year I am hosting a party just for teenagers.

I am utilizing my crockpot to save time and make more than one thing at a time. In addition to this crockpot al pastor taco boat recipe, I will be making crockpot chili verde and crockpot refried beans.

Crockpot Al Pastor Tacos

Ingredients:

• 1 box mini soft taco boats
• Sour Cream
• 2 guajillo chilies
• 4 ancho chilies
• 1 onion (chopped)
• 1/2 can pineapple chunks
• 1 can of chipotle chili in adobo sauce
• 2 tablespoon vinegar
• 4 large cloves garlic
• 4 teaspoons salt
• 2 teaspoon oregano
• 2 teaspoon ground cumin
• 1 8 lbs piece of pork

Garnish:

• 1/2 can pineapple chunks
• 1 small onion (chopped)
• 1/2 cup chopped fresh cilantro
• lime wedges (optional)

Directions:

1. 1.  Bring the guajillo and ancho chilies to boil in a pot of water.
   2. Turn off the heat and let the chilies rehydrate for an hour.
   3. In a blender, puree the chilies, onion, 4 slices of pineapple, and chipotle chili in adobo sauce, vinegar, garlic, salt, oregano and cumin.
   4. Place thawed out piece of pork into crockpot. Cut into 1 – 1.5 inch slices, but only about halfway down the piece.
   5. Cover the pork in the sauce completely and let it cook in the crockpot for 7-8 hours.
   6.  Shred the pork and mix it with the sauce well.
   7. Serve in an Old El Paso mini taco boat topped with chopped pineapple, onions, and cilantro mixture along with a lime.

More Crock Pot Recipes

Crockpot Chicken Parmesan 

Crockpot Apple Turkey Soup

Crockpot Enchilada Casserole

Crockpot Chicken Schwarma

Crockpot Chicken and Stuffing

Yield: 16

Crockpot Tacos Al Pastor

Print

Tacos al pastor are incredibly delicious.

Prep Time 15 minutes

Cook Time 7 hours

Total Time 7 hours 15 minutes

Ingredients

• 2 guajillo chili
• 4 ancho chilies
• 1 onion (chopped)
• 4 slices pineapple (1/2 inch thick, chopped)
• 1 can of chipotle chili in adobo sauce
• 2 tablespoon vinegar
• 8 cloves garlic
• 4 teaspoons salt
• 2 teaspoon oregano
• 2 teaspoon ground cumin
• 1 7 - 8 lbs piece of pork
• 4 slices pineapple (1/4 inch thick)
• corn tortillas
• 1 onion (chopped)
• 1/2 cup chopped fresh cilantro
• lime wedges

Instructions

1. Bring the guajillo and ancho chilies to boil in a pot with some water.

2. Turn off the heat and let the chilies rehydrate for about an hour.

3. Puree the chilies, onion, 4 slices of pineapple, chipotle chili in adobo sauce, vinegar, garlic, salt, oregano, and cumin.

4. Place thawed out a piece of pork into crockpot. Cut into 1 1/2 inch slices, but only about halfway down the piece.

5. Cover the pork in the sauce completely and let it cook in the crockpot for 7-8 hours

6. Shred the pork and mix in the sauce along with some chopped pineapple.7. Serve in tortillas with chopped sweet onions and cilantro a lime wedge and tomatoes if you like)

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  Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker | Stainless Steel (SCCPVL600S)

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 3930Total Fat: 227gSaturated Fat: 80gTrans Fat: 1gUnsaturated Fat: 122gCholesterol: 1416mgSodium: 1812mgCarbohydrates: 17gFiber: 2gSugar: 7gProtein: 426g

Nutrition info is an estimate.