This past Cinco de Mayo, I made this dish and it was a big hit with my family. Traditionally, Tacos al Pastor is made on a spit over coals and slow cooked all day that way with an herb rub. Since I live on a 3rd floor balcony, this isn’t really an option for me, but since I really wanted to try it after my husband raved about it and all the times he had enjoyed it in Mexican restaurants while living on the border in San Diego. So out of this desire was my own recipe for Tacos al Pastor made in my favorite way to cook in the summer- my beloved Crock Pot.
Tacos al Pastor in the Crock Pot
- 1 10-12 lb Pork Shoulder
- 1 Cup Orange Juice
- 1½ Cups Water
- 2 Cups of Fresh Pineapple Chunks
- 1 Cup Pineapple Juice
- 2 Tsp Chilli Powder
- 1 Tsp Chipotle Powder
- ½ Tsp Onion Powder
- ¼ Tsp Garlic Powder
- 1 Tsp Kosher Salt
- 1 Tsp Paprika
- 1 Tbsp Brown Sugar
- Mix together in a bowl: 1 tsp Chili powder, ½ tsp Chipotle powder, ½ tsp onion powder, ¼ tsp garlic powder, 1 tsp paprika, 1 tsp kosher salt and 1 Tbsp brown sugar to make a rub.
- Apply the rub to your pork shoulder and place in the fridge for approximately 6 hours.
- Remove your pork shoulder and place in your crock pot. Pour your liquids over the top and add in the rest of your spices.
- Cook on high for 4 hours and turn down to low for 2-3 more hours until pork reaches an internal temperature of 165 F.
- Serve with the toppings of your choice and corn tortillas.
red onions, cilantro, tomato, black beans, crumbling cheese like Queso Fresco and sour cream.
Have you ever had Tacos al Pastor? What is your favorite Latin Inspired dish? I would love to know! If you make this recipe, and love it, make sure to share!