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Slow Cooker Al Pastor (Easy Pork Tacos Recipe)

20 minutes  

Prep Time

6 hours

cook Time

12

Servings
Curated by: Culinary Team
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Slow Cooker Al Pastor

Cookware Used

Cosori 5.0-Quart Rice Cooker with 18 cooking functions and LED digital touch display in black

5.0-Quart Rice Cooker

How to Pick Pork Shoulder

To pick the best pork shoulder (often labeled "Boston Butt") for slow cooking, look for bone-in cut with deep pink color, extensive white fat marbling, and a thick, firm fat cap. Choose vacuum-sealed packs that are tight with no air pockets to ensure freshness, and prioritize evenly shaped roasts for consistent cooking.

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have. 

 

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical. 

 

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe. 

 

Tools Needed

Ingredients Needed

Scale 1x 2x 3x
Yield 12 Serving

Instructions

  1. Rinse the dried guajillo, chili arbol, and ancho chiles. Soak in 2 cups of water overnight. For quicker rehydration, soak the chili in 2 cups of boiling water. 
  2. Place onion, rehydrated chilies, apple cider vinegar, pineapple juice from the can, achiote paste, garlic, brown sugar, cumin, cinnamon, and salt in the blender. Blend until smooth. 
  3. Taste and add more salt if needed. 
  4. Add pork butt and the chili liquid mixture into the inner pot of the rice cooker. 
  5. Set Mode to Slow Cook, adjust time to 6 hours, and tap Start
  6. Add the pineapple chucks for the last 15 minutes of the cooking time to warm through. 
  7. Remove when done, shred, add al pastor liquid to taste, and serve while hot. 

Chef Notes: Best while served hot or warm. To remove more fat you can let the al pastor cool completely in the fridge, then remove the top fat layer easily as it will solidify to the top

Nutrition


Number of Servings: 12

Calories: 462

Protein (g): 27

CHO (g): 19

Fat (g): 30

Fiber (g): 3

Sat Fat (g): 11

Chol (mg): 109

Sodium (mg): 540

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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