In Mexico, traditional al pastor is made by stacking ultra-thin slices of chile-marinated pork shoulder on a vertical spit, topped with a pineapple and an onion or two. As the spit slowly turns in front of a fire, the juices from the pineapple and onion drip down onto the meat, which turns crispy outside and tender inside as it cooks.
I don’t
have a vertical spit or a vertical grill. But I do have a slow cooker. The
finished pork may lack the outer crispiness of authentic Mexican al pastor, but
it’s not lacking in lip-smacking flavor and tender texture.
You
can serve the pastor with just chopped pineapple, onions, cilantro, and lime
wedges, but a spicy, smoky dried-chile sauce like ranchero seriously kicks it
up a notch.
Note: I made this recipe
using the slow cooker on high for a while, then finishing on low. If you won’t
be around to make the switch, cook the al pastor on low for about 8 hours, and go about your business.
Makes 10-12 tacos
Ingredients
- 1 tsp dried Mexican oregano (or regular oregano)
- 1 tsp granulated garlic
- 1 tsp chile powder
- 1/2 tsp ground cumin
- 1/2 tsp cayenne powder
- sea salt, to taste
- 1 3-lb pork shoulder, trimmed and cut into 2-inch pieces
- 1 pineapple, top and bottom trimmed
- 2 garlic cloves, smashed and peeled
- 1 small onion, quartered, plus 1 cup chopped onion
- 1-1/2 cups vegetable broth
- 2 tbsp white vinegar
- corn or flour tortillas, coarsely chopped cilantro, and lime wedges, for serving
- ranchero sauce, for serving (optional)
Preparation
- Combine the first 6 ingredients (through salt) in a large bowl. Add the pork and toss to coat evenly, then transfer to a slow cooker.
Spice Mixture |
Spice-Rubbed Pork |
Add Pork to Slow Cooker |
- Stand the pineapple on a cutting board and, using a large knife, slice off the skin into 2-inch-wide strips. Rinse 4 strips under cold water and set aside.
- Core the pineapple and small-dice the flesh. Reserve 1/2 and add the remaining 1/2 to the slow cooker, along with the garlic cloves, quartered onion, broth, and vinegar.
- Lay the rinsed pineapple skins cut-side down on top of the slow-cooker ingredients.
Remove Skins from the Pineapple |
Dice the Pineapple |
Pineapple Mixture Added |
Lay Pineapple Skins on Top |
Cook on high 3-1/2 hours. Turn the cooker to low and cook until the meat is
fork-tender and pulls apart easily, about 2 hours longer. Use a slotted spoon
to transfer the pork to a platter or large bowl and shred with two forks, discarding fat.
Slow-Cooker Tacos al Pastor |
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