Al Pastor is a phenomenal culinary fusion and I am so intrigued and humbled by its legendary trail, but Al pastor made in a slow cooker doesn’t sound so unachievable anymore. I have been testing this recipe a few times and hesitated to write about it, because it is such an iconic dish. But I cannot help to give in and share the burst of flavor that is this blend of Middle Eastern and Mexican cuisines 🌮. Make it a least once, you will not forget it!
What you’ll love about this recipe
Culinary fusion
- I remember eating the most delicious shawarmas cooked by Turkish street vendors in the crowded markets in Bucharest in the 90’s.
- Al Pastor traces its origin to the Middle Eastern shawarma (originating from Turkey) brought to Mexico by Lebanese immigrants.
flavor overload
- The combination of flavors is so unique, savory, slightly spicy meat and the tangy, slightly sweet undertones from the pineapple.
- The pineapple juice not only adds a hint of sweetness but also acts as a natural meat tenderizer.
Easy slow cooking
- The slow cooking makes the meat so tender without having to own a “trompo” ( which is the large vertical rotisserie used by traditional taqueros).
- Set the slow cooker and forget, you can even make this meal during the week!
Rotisserie style cooking at home (on the grill)
- The quick grilling helps the Al Pastor pork outer layers caramelize and become crispy, while the inner layers remain succulent and juicy.
Healthy plant based additions
- The smokiness calls for pineapple salsa, because pork and pineapple are a marriage made in heaven for sure.
- This dish may seem indulgent, but there are a myriad of spices, olive oil, pineapple, shallot, lime and herbs which build up nicely towards our thirty plants a week for optimum gut health!
Watch how to grill pork al pastor (tricky bit)
Ingredients you’ll need
- Pork
- I use pork shoulder for extra juiciness, but pork belly or sirloin should also work. My local butcher is preparing the pork by tying it nice and trimming the fat, so less work for me.
- Try and use free range pork, it’s so worth it! In the UK, free range Hampshire pork is such a melt in your mouth tender meat, find your local butcher hero!
- I use 800 g (around 2.2 pounds) of pork shoulder. For a small family this works great, not least because you can use the leftover meat for another meal. But I found that doubling the recipe also works, even more leftover pork!
- Pineapple
- A medium pineapple works great for my small family, but if you are doubling this recipe up for a party, you might want to grab a large one.
- Don’t be intimidated by the pineapple cutting, look in the recipe for how to cut it!
- The pineapple should be nice and juicy so that it can tenderize the meat (pineapple has an enzyme called bromelain that breaks it down).
- Chili pastes
- For convenience I use ancho chili and chipotle chili paste (you can find great quality clean ingredients paste nowadays). A few generous tablespoons of each helps coat the meat and work its flavors in.
- Traditionally the marinade include a mixture of spices such as achiote, cumin, garlic, and oregano, combined with vinegar and pineapple juice.
- If you’re busy, like me, the traditional way is a little laborious and some ingredients are not easy to find in the UK. If you absolutely must use the authentic ingredients, I like this marinade recipe.
- Garlic, oregano and smoked paprika
- I use 4 large cloves of garlic to double up on the flavors in the chili paste. Grate or chop and throw in the marinade!
- A few teaspoons of dried oregano and smoked paprika add even more flavors
- Soft tacos
- Soft tacos are my favorite, but you can totally use hard shell tacos if you prefer a bit of crunch!
- Lime, avocado, shallots, chili flakes, parsley
- If you are making my pineapple salsa, combine these ingredients to bring some freshness to the pork Al Pastor taco
- Replace the parsley with coriander (cilantro) if you like it more
- Fresh chili finely chopped will also work well
- Shallots are subtly sweet, but you can absolutely use other onions just dice them finely!
How to make Al Pastor slow cooker (and grill) Tacos
Time needed: 7 hours and 40 minutes
With a few shortcuts, this recipe delivers the flavors of al pastor pork tacos without the hassle of a traditional trompo. You get tender, flavorful meat by slow cooking it in a marinade packed with pineapple and smoky chili paste.
- Prepare the marinade:
Start by peeling and cutting the pineapple on a large chopping board, reserving the top and bottom for the grill.
Cut a few thick slices, remove the tough core and chop the pineapple slices in smaller pieces. In a large bowl, crush the pineapple pieces a little with a fork or just your fingers to release some juice.
Add the chili pastes, garlic, spices, salt, olive oil to the pineapple pieces and mix well to form a thick marinade. That’s it!
- Prepare the pork for slow cooking:
Pat the pork shoulder joint with paper towels and throw it in the marinade bowl.
Smush it around so it’s all coated in the bright and luscious marinade.
Give it a little massage with your hands (if you’re not a fan of the mess, pop a pair of disposable gloves on or just two plastic bags!)
Cover the bowl and place it in the fridge for at least two hours or overnight.
- Slow cooking the Al Pastor pork shoulder:
Move the marinated pork shoulder in the slow cooker ceramic bowl with the marinade and all (the pineapple pieces will release some much needed moisture).
Set it to slowest setting for 7 hours, put the lid on and go about your day! Or go to bed if you are putting this on at night time!
Once slow cooking is finished, you can check for tenderness then take the joint out and set aside on a tray or large plate to cool down a little. Reserve the juices for basting later!
- Grill the pork Al Pastor:
This is the moment you have been waiting for!
Fire up the grill to high, because you want some high heat to get those sides really nice and crispy! Prepare a little bowl with the sauce (juices from the slow cooker) and a brush (preferably a silicone brush) and bring it to the grill side.
Carefully bring the tray with your tower structure (I lay it on one side as it’s easy to carry) to the grill side.
Once the grill is nice and hot, place the pork Al Pastor on the grill and secure its vertical position by pushing the skewers in so they are coming out 2-3 inches. Use the juices to baste the pork during the grilling. Grilling should take 15-20 minutes or until you are happy you have achieved some crispy sides.
If you have some extra pineapple slices, throw them on the grill too and turn them over to get some nice char lines!
Once it’s done, use oven mittens to grab the top of the skewers (which are hot!). Take the pork Al pastor from the grill onto a tray or a large chopping board so you can slice some meat for the tacos (use a sharp knife). If it’s too much hassle, you have permission to pull pieces of pork instead 😜.
Add some of the flavorful juices from the slow cooking and mix with the meat.
- Prepare the tacos:
You can totally use the grill to warm up your tacos, especially if you are eating outdoors.
Add them to the pan (or grill) to heat them a little then turn them over, I like a little crispiness, but not too much.
Add a little grated cheese in the middle. This will melt and seal the taco. This is optional of course, but a great idea to avoid soggy tacos! - Stuff and serve the tacos:
I suggest to put everything on the table and let everyone fill their own tacos.
Fill the tacos with pork Al Pastor
Top them with the pineapple salsa. If you want to serve them individually, make two or three per person.
Serve them in taco holders or simply lean them against each other on a plate.
Pro Tips
Add a little grated cheese in the middle of your tacos. This will melt and seal the taco.
- Reserve the juices from slow cooking for basting later on the grill!
- Use a sharp knife to slice the meat finely and vertically!
This is optional of course, but a great idea to avoid soggy tacos!
What to serve with pork al pastor
- I made this recipe with two different types of salsa:
- a tomato based salsa loaded with spring onions (scallions)
- and this pineapple salsa (in the recipe card)
- honestly, I am finding it really hard to pick my favorite!
- Play with different tortillas:
- I loooove soft tacos but crunchy tacos will bring a new texture to the game!
- Why not try blue corn tortillas? (just make sure the bottom is sealed. See my Pro Tips above 🆙. Corn tortillas are more prone to falling apart then the wheat ones)
- Top with a little sour cream and sprinkle chili flakes.
- Grill some corn on the cob and serve it alongside.
Storage and reheating instructions (what to do with your leftovers)
Leftovers pork Al Pastor are a blessing! They make such good base for a stir fry, just make sure to get those porky bits even more caramelised.
Or fill a toasted tortilla sandwich with them, like in my toasted tortilla sandwich recipe.
I found that I had quite a bit of leftover sauce from the slow cooking process. I poured in a glass jar and stored it in the fridge.
Once it’s chilled, you can scrape the fat from the top and you are left with a gelatinous sauce that is packed with smoky sweet tangy flavors and it’s not greasy.
TOP TIP: use the sauce in your next meal to flavor some sauteed veggies !
This slow cooker pork Al Pastor let’s you experiment the amazing Mexico City flavors without the airmiles!
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- Post and tag me @candyflosie😉🤗!
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recipe FAQ
The main goal here is to create the crispy charred bits and smoky aromas from the barbecue. That being said, if you are after the flavors, just stop after slow cooking. It will still be delicious.
Yes! There are many variations, but traditionally you will need guajilo chili, achiote paste, garlic, cumin, clove, bay leaf, oregano, coriander, black pepper and vinegar.
Certainly, for up to 3 months (just make sure to put them in tightly closed bag like a ziplock bag).
This recipe is for a small family, you do really need a medium-ish joint to get the juiciness going. If you find that you have loads of meat leftover, don’t worry! Slice the meat when it’s completely cooled down. It will keep in the fridge in a covered container for up to 3 days and can be used in a stir fry or delicious sandwiches or wraps.
Al pastor slow cooker (and grill)
Equipment
- Slow cooker
- grill, barbecue I use a gas grill
- frying pan to heat up the tortillas
Ingredients
- 800 g pork shoulder rolled and tied
- 1 medium pineapple peeled and topped
- 8 taco tortillas corn or wheat
For the marinade
- 2 heaped tbsp ancho chili paste
- 2 heaped tbsp chipotle chili paste
- 4 large garlic cloves
- 1 tsp oregano
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 2 thick slices of fresh pineapple chopped and slightly smashed
- 1 tsp salt
- ½ tsp black pepper
For the pineapple salsa
- 3 thick slices of fresh pineapple finely diced
- ½ avocado finely diced
- 1 shallot finely diced
- 1 lime juice and zest
- ½ tsp salt
- ½ tsp crushed chili flakes or fresh chili finely diced – optional
- 2 tsp freshly chopped parsley or coriander
- 1 tbsp olive oil
Instructions
How to peel and cut the pineapple
- Cut the top and bottom of the pineapple and reserve for later. Slice the rest of the pineapple in thick slices. With a small knife remove the hard core in the middle if you want.
- Use two slices to chop them roughly into pieces to add to the marinade. Reserve the rest of the slices for the pineapple salsa.
How to prepare and marinade the meat
- In a large bowl mix the chili pastes, oil, garlic and pineapple pieces.
- Add the meat and smush it around to make sure is covered. You can place it in a plastic zip bag too, or leave in the bowl and cover it before placing in the fridge.
- The meat should be marinating for at lest two hours or overnight.
How to cook the pork Al pastor in the slow cooker
- I use a crock pot slow cooker and set it to slow for 7 hours. Check for tenderness and according to your slow cooker you may need to add some time.
- Take the cooked pork shoulder joint out carefully to keep it whole. Reserve the cooked meat juices.
How to cook the pork Al pastor on the grill
- Place the cooked pork joint between the top and bottom of the pineapple and run 3-4 metal skewers through the pineapple and the meat.
- Fire up the grill to high heat then add the pineapple and meat carefully so it stands up firmly.
- With a brush (preferably a silicone brush), baste the joint with the reserved slow cooker sauce (meat and marinade juices) to keep it moist.
- Keep the pork joint on the grill for approximately 15-20 minutes to get a little char on the outside.
How to make pineapple salsa
- Finely dice the pineapple, making sure the tough core is discarded. Mix the finely diced pineapple with the finely diced shallot, oil, salt, chili flakes, lime zest and juice.
- Add the finely chopped parsley and stir well.
How to assemble tacos
- With a pair of oven gloves hold the pork joint on a chopping board and slice some pork, a small handful for each taco.
- In a bowl, add a few tablespoons of the flavorful meat juices and mix with the meat.
- In a pan, warm the taco slightly on both sides, add a little grated cheese to seal the bottom if you want. This will stop your taco of becoming soggy.
- Add the meat slices to the taco, top with a tablespoon of the pineapple salsa and enjoy !
Video
Notes
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