I saw this pin on Pinterest for Al Pastor tacos (slowly cooked pork with pineapple) and tried it. Let me tell you, it was delicious!! Thankfully, my husband is happy to handle the trimming of the meat in our household and with our work schedules, he is usually the one who assembles the slow-cooker meals. If he didn’t start work later than me, we’d have over-cooked meals instead of slow-cooked meals. Since my guy joked that ketchup is his kind of salsa, and since I don’t care for chipotle peppers in adobo sauce, we omitted the spice the original recipe called for. This is how we made the recipe, which was gluten-free, and Paleo. Since we didn’t use USDA certified organic, grassfed, local pork we are calling this a Daleo recipe because – as Dale says – it’s close to Paleo and Dale + Paleo = Daleo. This is also a Whole30-approved recipe.
Slow-Cooked Al Pastor Paleo Tacos
Serves: a crowd!
For the meat and marinade:
Approximately 3-3.5 pounds of boneless pork shoulder, roast or tenderloin*
2 cups of fresh pineapple, chunked
1 white onion, roughly chopped
4 ounces of orange juice
5 cloves of garlic, peeled
1 Tbs. apple cider vinegar
1 tsp. oregano
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. black pepper
1 tsp. Redmond’s Real Salt or sea salt
Butter / Boston / Bibb lettuce for the “taco shells”
For the salsa, equal amounts of:
fresh pineapple, diced
white onion, diced
fresh cilantro, chopped
a squeeze of lime juice, to taste
Trim excess fat from the pork and place in one large resealable bag.
Place the pineapple, onion, orange juice, garlic, apple cider vinegar, spices and seasonings in the work bowl of a food processor or blender. Pulse and puree the marinade until everything is minced and the consistency of the chunks is the same.
Carefully pour the fresh marinade into the bag with the pork. Burp any air out of the bag and seal it closed. Massage the pork through the bag to get a good, even coat of marinade. Place the bag in the refrigerator and let it marinate anywhere from two hours to 24 hours. We let ours marinate for about 17 hours before cooking it. Whenever you open the fridge, turn the bag over so that the pork gets more evenly marinated.
When you’re ready to slow cook it, pour the marinade and pork into your slow cooker and cook low and slow for 6 to 8 hours. Once it’s done cooking, shred the pork in the juices. My husband likes to put the pork in a roasting pan when he shreds it. Then, he broils the meat and its juices under a hot broiler until the top layer gets a little dark and crispy.
Serve immediately in lettuce cups, which are washed Boston / Bibb / Butter lettuce leaves. Top with the pineapple salsa and enjoy! The meat makes excellent leftovers.
*We used a shoulder, but it was so fatty that next time we’ll use a rump roast or tenderloin.
We hope you’ll love this recipe as much as we did! Here are my photos: