Slow Cooker Al Pastor Pork Tacos Step-by-step instructions

Before you start

Before beginning, ensure your workspace is clean and ready for preparation. Slice the pork shoulder into uniform pieces, approximately one inch thick, to promote even cooking. Peel and slice the red onion into thin strips. Have your measuring cups and your slow cooker ready on a flat, stable surface.

Verify that your slow cooker is plugged in and the ceramic insert is properly positioned. Ensure you have two forks ready for the final shredding step and that your tortillas are stored in a cool, dry place until you are ready to warm them for serving.

Instructions

Preparation and layering

1. 1Assemble the slow cooker
   Place the sliced pork shoulder into the base of the slow cooker. Scatter the pineapple chunks and sliced red onion evenly over the meat, then sprinkle the seasoning packet over the top.
   Look for Ensure the pork is distributed in an even layer at the bottom of the cooker.
   Tip Cut the pork into uniform slices to ensure even cooking throughout the process.

At the end of this phase, the ingredients should be neatly layered in the slow cooker with the pork at the bottom, topped by the pineapple, onions, and seasoning. The vinegar should be poured over everything, ready to begin the long, slow cook. Ensure the lid is securely in place.

Slow cooking process

2. 2Add liquid and cook
   Pour the apple cider vinegar over the ingredients in the slow cooker. Cover with the lid and cook on low for 8 hours or on high for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for at least 3 minutes before shredding.
   Look for The pork should be fork-tender and easily shredded when pulled with two forks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the cooking process to maintain a consistent internal temperature.

During this phase, the aroma of spices and pineapple will fill the kitchen. The pork should be simmering gently in its own juices and the vinegar. The meat is ready to move to the final stage once it is fork-tender and pulls apart easily without resistance.

Shredding and assembly

3. 3Shred and serve
   Once cooked and rested, shred the pork using two forks directly in the slow cooker, allowing it to soak up the juices. Serve on warm tortillas.
   Look for The meat should be glossy and coated in the reduced cooking juices.
   Tip Let the shredded pork rest for 10 minutes in the juices before serving to maximize moisture.

In this final phase, the meat is shredded directly in the cooking juices, ensuring every piece is coated in the flavorful sauce. The final result should be a glossy, tender pork mixture that is ready to be served immediately on warmed tortillas for the best dining experience.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess liquid. Ensure the ingredients are spread out to allow for proper heat circulation. Another error is using a cut of meat that is too lean, such as pork loin, which can become dry and tough during the long cooking time.

Always choose a cut with good marbling. Finally, avoid opening the lid frequently, as this releases heat and steam, significantly increasing the total cooking time and potentially impacting the final tenderness of the meat.

How to tell it’s done

The pork is fully cooked when it reaches an internal temperature of 145°F (63°C) and is fork-tender. You should be able to shred the meat easily with minimal effort.

Because this is a long-cooked dish, the pork will naturally reach a point where it falls apart, which is the hallmark of a perfectly cooked al pastor.

Use a meat thermometer to verify the temperature in the thickest part of the pork slices before shredding. Let the meat rest for at least 3 minutes after reaching temperature to ensure the juices redistribute throughout the fibers for the best possible mouthfeel.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest