Slow Cooker Tacos Al Pastor

My slow cooker is such a lifesaver this time of year. Tuesdays in particular, I seem to have very little time to get anything on the table due to various sporting events for my little ones.

That's when I usually turn to my best friend for some clean eating help in the kitchen. I'm always up for Taco Tuesday, and this time was looking for something a little different. This recipe was inspired by the blog, Gimme Some Oven, and really jumped out at me because of the sweet little addition of pineapples. I just added everything into the slow cooker in the morning, and was welcome to a delicious, fragrant dinner after a hectic afternoon of being carpooling mama!

Try this one out for a different twist on your Tuesday taco won't be disappointed!


  • 1 (4-5-pound) boneless pork shoulder roast, extra fat trimmed off
  • 12 oz low sodium chicken broth
  • 2 chipotles in adobo sauce (cans are sold in grocer store)
  • 1 fresh pineapple, peeled and cored, then roughly chopped
  • 1/2 cup chopped red onion
  • 3 tablespoons chili powder
  • 3 tablespoons fresh lime juice
  • 2 tablespoons white vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • corn tortillas, for serving
  • optional toppings: crumbled goat cheese, (extra) diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado, thinly-sliced radishes


  1. Add the pork to the bowl of the slow cooker.
  2. Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor.  Puree until the mixture is completely smooth, about 30-60 seconds.
  3. Stir in the stock until it is evenly combined.
  4. Then pour the mixture on top of the pork, and toss until the pork is evenly coated.
  5. Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is completely tender and shreds easily with a fork.
  6. Use two forks to shred the pork, then toss it in the remaining juices.
  7. Keep warm until serving
  8. Serve warm on tortillas, garnished with optional toppings. Topping can include: avocado, thinly sliced radishes, crumbled goat cheese, 0% greek yogurt