This Tacos Al Pastor recipe features tender, fall-apart pork that is marinated in a flavorful guajillo pepper sauce, slow-cooked, then baked until crisp for the perfect taco!
For the Marinade:
2 Cut the pork shoulder into several 3-inch sized pieces, then place in a large bowl.
3 Blend the onion, pineapple, oregano, garlic, orange juice, chili powder, sea salt, and guajillo peppers until smooth.
4 Pour the marinade over the pork shoulder and toss to coat. If you have time to marinade, cover and refrigerate for 4 hours up to overnight. If you don't have time, start cooking right away.
Oven Method:
7 Preheat the oven to 325 F.
8 Place the pork in a Dutch oven or enameled cast iron pot with a lid along with the entire contents of the marinade. Cook for 3 1/2 to 4 1/2 hours, until the pork shreds easily with two forks.
9 Remove the pork from the oven then turn it to broil.
10 Shred the pork with two forks, or with the paddle attachment of your stand mixer, then toss with additional cooking liquid (about 1 cup), butter, and pineapple, then spread out on a rimmed baking sheet and sprinkle with 1 teaspoon of the sea salt. Place the pan in the oven and broil for 3-6 minutes, keeping a close eye on the pork until it is crisp.
11 In a small bowl, combine the lime juice, diced onion, jalapeno, cilantro, and 1 teaspoon sea salt.
12 Warm the tortillas, fill with the pork and pineapple, and top with the onion relish and serve!
Instant Pot Method:
15 After marinating, add the pork and marinade to the Instant Pot. Place the lid on the pot, cover, and make sure the valve is set to sealed. Cook on high pressure for 45 minutes.
16 After 45 minutes is up, let the pressure release (either quick release or naturally) and remove the lid from the pot.
17 Preheat the oven to broil.
18 Shred the pork with two forks, then toss with additional cooking liquid (about 1 cup), butter, and pineapple, then spread out on a rimmed baking sheet. Place the pan in the oven and broil for 5-7 minutes, keeping a close eye on the pork until it is crisp.
19 In a small bowl, combine the lime juice, diced onion, jalapeno, and cilantro.
20 Warm the tortillas, fill with the pork and pineapple, and top with the onion relish and serve!
Slow Cooker Method:
23 Marinate the pork, then add the pork and marinade to a slow cooker. Cook on low for 8-10 hours or high for 4-6 hours until it shreds easily with a fork.
24 Preheat the oven to broil.
25 Shred the pork with two forks, or with the paddle attachment of your stand mixer, then toss with additional cooking liquid, butter (about 1 cup), and pineapple, then spread out on a rimmed baking sheet and sprinkle with 1 teaspoon of the sea salt. Place the pan in the oven and broil for 3-6 minutes, keeping a close eye on the pork until it is crisp.
26 In a small bowl, combine the lime juice, diced onion, jalapeno, cilantro, and 1 teaspoon sea salt.
27 Warm the tortillas, fill with the pork and pineapple, and top with the onion relish and serve!
