Go Back
Al Pastor Recipe Slow Cooker​

Al Pastor Recipe Slow Cooker

Tender, juicy pork infused with pineapple, chilies, and spices, slow-cooked to perfection. This Al Pastor Recipe Slow Cooker delivers authentic Mexican flavors with minimal effort—perfect for tacos, bowls, or burritos. Author Use Default (Don’t show) Servings 4 people Estimated Cost $10 Times Prep Time: 0 days 0 hours 20 minutes Cook Time: 0 days 6 hours 0 minutes Resting Time: 0 days 0 hours 5 minutes Total Time: 0 days 6 hours 25 minutes Categories Courses: Main Dish, Dinner Cuisines: Mexican, Slow Cooker Keywords: Al Pastor Recipe Slow Cooker, slow-cooked al pastor, homemade al pastor
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
5 minutes
Total Time 6 hours 25 minutes
Servings: 4
Course: Main Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb 900 g pork shoulder or butt, trimmed and cut into large chunks
  • 3 cloves garlic minced
  • 1 pineapple peeled, cored, and chopped (reserve ½ cup for topping)
  • 1 small onion roughly chopped
  • 3 tbsp chipotle in adobo sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp apple cider vinegar or orange juice
  • 1 –2 tbsp olive oil for browning, optional
  • Toppings: chopped cilantro diced onion, lime wedges, extra pineapple

Equipment

  • Cutting board & knife – trimming and slicing pork
  • Blender or food processor – for marinade
  • Slow cooker – for cooking pork
  • Tongs – shredding and serving
  • Wire rack – optional, for crisping
  • Bowls – for marinade and tossing

Method
 

  1. Prepare the marinade: In a blender, combine garlic, pineapple, onion, chipotle in adobo, cumin, paprika, oregano, salt, pepper, and apple cider vinegar/orange juice. Blend until smooth.
  2. Marinate the pork: Place pork chunks in a large bowl or zip-top bag. Pour marinade over pork, ensuring all pieces are coated. Refrigerate for at least 2–4 hours, preferably overnight.
  3. Slow cook: Transfer pork and marinade to a slow cooker. Cook on low for 6–8 hours, or until pork shreds easily with a fork.
  4. Optional browning: For a traditional charred texture, spread shredded pork on a baking sheet and broil for 3–5 minutes until edges are crispy.
  5. Serve: Warm tortillas or bowls. Top with shredded pork, reserved pineapple, chopped onion, cilantro, and a squeeze of lime.
  6. Nutrition (per serving, approx.)
  7. Calories: 420 kcal
  8. Protein: 32 g
  9. Carbohydrates: 18 g
  10. Fat: 22 g
  11. Saturated Fat: 6 g
  12. Fiber: 2 g
  13. Sodium: 550 mg

Notes

Extra tender pork: Use pork shoulder for maximum juiciness.
Adjust heat: Modify chipotle quantity to control spiciness.
Make ahead: Marinate overnight for deeper flavor.
Leftovers: Store in an airtight container for up to 3–4 days; reheat gently to retain moisture.