This Tacos Al Pastor recipe combines chili-spice rubbed pork tenderloin, slow-cooked in a pineapple-chili sauce for a simple, delicious taco meal.

Slow Cooked Tacos Al Pastor

Tacos are one of my favorite meals—right up there with cheese and pizza. These Tacos Al Pastor are a family favorite, requested often for their bright pineapple-accented heat and tender shredded pork. While traditional al pastor is cooked on a vertical spit, this slow cooker method reproduces the same sweet, smoky and slightly spicy profile using accessible ingredients and a hands-off approach.

Why this recipe works

Using a spice rub on the pork and blending chipotles with fresh pineapple and aromatics creates a balanced sauce that infuses the meat as it slow-cooks. A splash of beer adds depth and helps loosen the sauce, making it easy to shred the pork and serve it juicy on warm tortillas. The finishing toppings—extra pineapple, red onion, cilantro and lime—provide contrast and freshness.

Ingredients

• 2 tsp kosher salt
• 1 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp black pepper
• 3 tsp chili powder
• 3 lb pork tenderloin
• 7 oz can chipotles in adobo sauce
• 1 fresh pineapple, peeled, cored and chopped (divided)
• 1 cup red onion, diced (divided)
• 4 cloves garlic
• 2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 12 oz beer
• 12 small tortillas
• 1/4 cup cilantro, chopped
• 2 limes, cut into wedges

Instructions

1. In a small bowl, combine the kosher salt, oregano, ground cumin, black pepper and chili powder.
2. Rub the spice mixture evenly over the pork tenderloin. Place the pork in the slow cooker.
3. In a blender or food processor, combine the can of chipotles in adobo, 2 cups diced pineapple, 1/2 cup diced red onion, garlic, lime juice and apple cider vinegar. Blend until smooth to form the pineapple-chili sauce.
4. Pour the blended sauce over the pork in the slow cooker, then pour the beer over the top.
5. Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the pork is very tender and easily shredded with forks.
6. Remove the pork from the slow cooker and shred using two forks or meat claws, then return the shredded meat to the slow cooker and toss with the sauce to coat.
7. Warm tortillas, then serve the shredded pork on tortillas topped with the remaining chopped pineapple, the remaining diced red onion, cilantro and lime wedges. Adjust lime and cilantro to taste.

Serving suggestions

Serve these tacos with warm corn or flour tortillas and simple sides like pickled red onions, sliced radishes, a squeeze of lime and a light slaw. For a heartier meal, pair with cilantro-lime rice or black beans.

Storage and reheating

Store leftover shredded al pastor in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water, beer or reserved sauce to keep the meat moist. You can also freeze cooked shredded pork for up to 3 months—thaw overnight in the fridge before reheating.

Variations and tips

• Adjust heat: Reduce the amount of chipotles or remove seeds for a milder flavor, or add a fresh jalapeño for extra heat.
• Swap the pork: If you prefer, use pork shoulder for an even richer, fattier result; increase cook time until tender.
• Char the pineapple: For a smoky touch, briefly grill or broil the pineapple pieces before serving.
• Make-ahead: Prepare the sauce and spice rub ahead of time and refrigerate separately; combine and cook when ready.

Nutrition (approximate per taco)

Final notes

This slow-cooker approach to Tacos Al Pastor delivers tender, flavorful pork with minimal hands-on time. The balance of smoky chipotle, bright pineapple and classic Mexican spices creates an easy weeknight favorite that’s perfect for Taco Tuesday—or any day you crave vibrant, satisfying tacos.