Slow Cooker Tacos Al Pastor

These slow cooker tacos provide a rich, savory, and sweet flavor profile using a homemade adobo marinade. They are an efficient way to prepare a crowd-pleasing Mexican-style meal with minimal active effort.

List of ingredients

• 1 medium ancho chili pepper – de-seeded and stems removed.
• 2 medium guajillo chili peppers – de-seeded and stems removed.
• 2 chipotle peppers in adobo sauce – sourced from small cans.
• 3 cups diced fresh pineapple – provides sweetness and acidity.
• 6 cloves garlic – minced for aromatic base.
• 1 medium yellow onion – diced.
• 1/2 cup freshly squeezed orange juice – adds citrus brightness.
• 1/2 cup canned pineapple juice – enhances the fruity notes.
• 1 tablespoon dried oregano – for earthy herbal flavor.
• 1 1/2 teaspoons ground cumin – adds warm, smoky notes.
• 1 1/2 teaspoons smoked paprika – enhances the charred flavor.
• 1 tablespoon Kosher salt – plus more for seasoning adjustments.
• 1 teaspoon freshly ground black pepper – for basic seasoning.
• 4 to 5 pounds boneless chicken thighs – excess fat trimmed and cut into 2 inch chunks.
• Corn tortillas – enough for about 10 people.
• Finely chopped cilantro – for fresh garnish.
• Diced white onions – for sharp garnish.
• Diced fresh pineapple – for sweet garnish.
• Lime wedges – for serving.

step-by-step instructions

1. Rehydrate the Chiles: Bring 3 cups of water to a boil. Add the ancho and guajillo chili peppers, then reduce heat to a simmer for 10 minutes until they are softened. Remove the chiles from the water and set them aside for blending.
2. Blend the Marinade: Place the rehydrated chili peppers, 1 cup of the diced pineapple, chipotles in adobo, garlic, onion, orange juice, and pineapple juice into a food processor or blender. Process until the mixture is completely smooth.
3. Season the Sauce: Add the dried oregano, cumin, paprika, salt, and pepper to the blender. Pulse several more times until combined, then taste and adjust the salt or spices to suit your preference.
4. Prepare the Meat: Use a fork to poke the chicken thighs all over. This creates small channels that allow the marinade to penetrate deeper into the meat.
5. Slow Cook: Place the chicken chunks, the prepared marinade, and the remaining 2 cups of diced pineapples into a large slow cooker. Stir well to ensure the meat is fully coated. Cook on HIGH for 4 hours or LOW for 8 hours.
6. Shred the Meat: Approximately 20 minutes before the cooking time expires, move the meat to a large plate and shred it using two forks. Return the shredded meat to the slow cooker to finish heating and absorb the remaining juices.
7. Assemble and Serve: Place the meat on warmed corn tortillas. Top with fresh cilantro, diced white onions, and extra diced pineapple. Serve with lime wedges on the side.

Meat Selection and Preparation

Use Chicken Thighs for Maximum Juiciness

Boneless chicken thighs are the ideal substitute for traditional meats in a slow cooker. Their higher fat content prevents them from drying out during the long cooking process, ensuring the meat remains tender and succulent.

Cut Meat into Uniform Chunks

Cutting the meat into consistent 2-inch pieces ensures that every piece cooks at the same rate. This uniformity prevents smaller pieces from overcooking while larger chunks remain tough.

Trim Excess Fat for a Cleaner Sauce

While some fat is necessary for flavor, removing large chunks of excess skin or gristle prevents the marinade from becoming overly greasy. This keeps the final sauce emulsified and clinging to the meat.

Mastering the Adobo Marinade

Properly De-seed Chili Peppers

Removing the seeds and stems from ancho and guajillo chiles allows you to control the heat level. Most of the spice is concentrated in the seeds, so removing them ensures a mild to medium heat profile.

Achieve a Smooth Marinade Texture

Using a high-powered blender or food processor is essential for removing the fibrous texture of the rehydrated chiles. A smooth sauce ensures a professional consistency that coats the meat evenly without clumps.

Balance the Sweet and Spicy Notes

The combination of orange juice and pineapple juice balances the heat from the chipotles. If the marinade feels too spicy, adding a small amount of extra pineapple juice can neutralize the heat.

Enhance the Smoky Depth

Smoked paprika provides the ‘charred’ flavor usually achieved on a vertical rotisserie. Ensure you use a high-quality smoked variety rather than sweet paprika to maintain the authenticity of the dish.

Slow Cooker Optimization

Adjust Cooking Times for Temperature Settings

The LOW setting is preferred for the most tender results as it breaks down connective tissues more slowly. Use the HIGH setting only if you are short on time, as it can occasionally make the meat slightly firmer.

Manage Liquid Ratios Carefully

Avoid adding extra water to the slow cooker beyond the marinade and pineapple juices. The chicken and pineapples release their own liquids during cooking, and too much extra moisture will result in a watery sauce.

Maximize Flavor Penetration

Poking the meat with a fork creates pathways for the adobo sauce to enter the center of the chunks. This ensures the meat is seasoned throughout rather than just on the exterior.

Tortilla Warming Methods

Char Tortillas Over an Open Flame

For a traditional taste, place corn tortillas directly over a gas burner for a few seconds per side. This creates light char marks and a smoky aroma that complements the al pastor meat.

Use a Microwave for Rapid Heating

Wrap a stack of tortillas in a damp paper towel and microwave for 30 to 50 seconds. This traps steam, which softens the corn and prevents the tortillas from cracking during assembly.

Keep Tortillas Warm in the Oven

Wrap warmed tortillas in aluminum foil and place them in a low-temperature oven (about 200°F). This keeps them pliable and hot while you finish preparing the other taco components.

Customizing Your Taco Toppings

Add Fresh Pico de Gallo

A mix of diced tomatoes, onions, and jalapeños adds a crisp, acidic element. The freshness of the raw vegetables cuts through the richness of the slow-cooked meat.

Incorporate Creamy Avocado Slices

Adding sliced avocado or a dollop of guacamole provides a cool, creamy contrast to the spicy adobo. This helps mellow the heat for those with lower spice tolerances.

Use Pickled Red Onions for Acidity

Quick-pickled red onions add a bright pink color and a sharp vinegar tang. This acidity balances the sweetness of the pineapple and the savory depth of the garlic.

Storage and Preservation

Store Meat in Airtight Glass Containers

Keep the cooked meat and sauce in glass containers to prevent the acidic marinade from reacting with plastic. This preserves the flavor and keeps the meat moist for up to four days in the refrigerator.

Freeze Meat for Future Use

The shredded meat freezes exceptionally well. Place the meat and sauce in freezer-safe bags, squeezing out all air to prevent freezer burn, and store for up to three months.

Store Toppings Separately

Always store the diced onions, cilantro, and pineapple in separate containers. Keeping the fresh toppings away from the meat prevents them from wilting or absorbing the sauce flavors prematurely.

Reheating Instructions

Reheat Using the Stovetop

Place the meat in a skillet over medium heat and add a splash of pineapple juice or water. This creates steam that re-hydrates the meat and prevents it from becoming tough.

Avoid Overheating in the Microwave

When using a microwave, heat the meat in short 30-second bursts and stir in between. This prevents the edges of the meat from becoming rubbery or dry.

Use a Low Oven for Large Batches

For reheating a large quantity, place the meat in a covered baking dish at 300°F. The covered dish locks in moisture, ensuring the meat remains as tender as it was when first cooked.

Make-Ahead Strategy

Prepare the Marinade 24 Hours Early

Making the marinade a day in advance allows the flavors of the chiles and spices to meld. Store the sauce in the refrigerator and bring it to room temperature before adding it to the slow cooker.

Pre-chop All Toppings

Dice the onions, chop the cilantro, and slice the limes the day before. Store them in airtight containers so that the assembly process takes only a few minutes during the meal.

Schedule the Slow Cooker

If you have a programmable slow cooker, set it to start in the morning on the LOW setting. This ensures the meat is perfectly tender and ready exactly when you return home.

Troubleshooting Common Issues

Fix a Too-Thin Sauce

If the sauce is too watery after cooking, transfer it to a saucepan and simmer over medium-high heat. Reducing the liquid by a third will concentrate the flavors and thicken the consistency.

Tenderize Tough Meat

If the meat is not shredding easily, it likely needs more time. Return it to the slow cooker for another 30 to 60 minutes on HIGH to further break down the proteins.

Reduce Heat Levels in the Sauce

If the marinade is too spicy, stir in a tablespoon of honey or a bit more pineapple juice. The sugars in these ingredients counteract the capsaicin from the chipotle peppers.

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

Yes, you can use canned pineapple, but ensure it is in its own juice rather than heavy syrup. Fresh pineapple is recommended for a more natural acidity and better texture in the garnish.

What is the best way to prevent tortillas from tearing?

The key is moisture and heat. Ensuring the tortillas are properly steamed or warmed makes the corn more flexible, which prevents them from splitting when filled with heavy meat.

Can I use a different cut of chicken?

While breasts can be used, they are much more prone to drying out in a slow cooker. If using breasts, reduce the cooking time by one hour on HIGH or two hours on LOW to avoid an overcooked texture.

How do I store the leftover tortillas?

Keep leftover tortillas in a sealed plastic bag in the refrigerator. To revive them, heat them individually on a dry skillet or in a microwave with a damp cloth.

Slow Cooker Tacos Al Pastor

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• Author: Lora Marie Bennett
• Total Time: 8 hours 30 minutes
• Yield: 10 servings
• Diet: General

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Description

These delicious slow cooker tacos al pastor are tender, flavor-packed, and very easy to make. Made with a homemade al pastor marinade, chicken, and fresh pineapples.

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Ingredients

• 1 medium ancho chili pepper (de-seeded and stems removed)
• 2 medium guajillo chili peppers (de-seeded and stems removed)
• 2 chipotle peppers in adobo sauce
• 3 cups diced fresh pineapple
• 6 cloves garlic, minced
• 1 medium yellow onion, diced
• 1/2 cup freshly squeezed orange juice
• 1/2 cup canned pineapple juice
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 4 to 5 pounds boneless chicken thighs (excess fat trimmed and cut into 2 inch chunks)
• Corn tortillas (enough for 10 people)
• Finely chopped cilantro for garnish
• Diced white onions for garnish
• Diced fresh pineapple for garnish
• Lime wedges for serving

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Instructions

1. Rehydrate: Bring 3 cups of water to a boil. Add the ancho chile and guajillo chili peppers, and bring down to a simmer. Simmer for 10 minutes, until softened and rehydrated. Remove the chiles from the water and set aside.
2. Blend: To a food processor or blender, add the softened and rehydrated chili peppers, 1 cup of the diced pineapple, chipotles in adobo sauce, garlic, onion, orange juice, and pineapple juice. Process until smooth. Add dried oregano, cumin, paprika, salt, and pepper and pulse a few more times to combine.
3. Prepare: Poke the chicken all over with a fork to allow the flavor to penetrate better.
4. Slow Cook: Into a large slow cooker, add the chicken, the marinade, and the remaining 2 cups of diced pineapples. Mix to combine. Cook on HIGH for 4 hours or LOW for 8 hours. 20 minutes before it’s done, transfer the meat to a large plate and shred with a fork. Return the meat to the slow cooker to finish cooking.
5. Assemble: Serve the meat on warmed up tortillas, and top with cilantro, diced onions, diced pineapples. Serve with lime wedges.

Notes

Special equipment: a large slow cooker, food processor or blender, tongs. Make-ahead tips: The marinade and toppings can be prepped 1 day ahead of time and stored in the refrigerator. Adjust the seasoning of the marinade to taste before adding to the meat.

• Prep Time: 30 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 2-3 tacos
• Calories: 410 kcal
• Sugar: 12 g
• Sodium: 740 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 105 mg