![]() ![]() Warm up your tortillas and let the pork drain from the juice. ![]() Once finished cooking, shred the pork and then let it soak in the juices for 30 minutes. Set the slow cooker to low and cook for 6 hours. Pour on top of the pork in the slow cooker. Add in the vinegar, chiles, garlic, oregano, salt and Goya seasoning. Place the remaining pineapple with juice and onion into a food processor or blender. Cut any large areas of visible fat off the pork and place that into the slow cooker as well. Place half of the pineapple with juice and half of the onion into a 6 quart or larger slow cooker. ![]() First, divide the canned pineapple and onion in half.toppings: fresh pineapple, cilantro, onion and optionally cheese, lettuce, tomato.Traditionally, corn tortillas are used, but I prefer flour tortillas and served these tacos on those. It's a pork shoulder, marinated in spices that is traditionally cooked on a spit (grill) and served on a flour tortilla with pineapple, onion and cilantro.įor this version, I cooked the pork shoulder in the slow cooker and included some pineapple as well, as that's how it comes from my favorite restaurant. Tacos al Pastor is a Mexican dish, inspired by the lamb shawarma from the Lebanese. But recently, I wanted to see if I could replicate the dish on my own. When we go there, I always get tacos al pastor. They have 12 different protein options just for their tacos, some of the most amazing appetizers and entrees and a handful of delicious desserts. There is a Mexican restaurant in my area, Taco Love Grill, that has the most incredible food. Slow Cooker Tacos al Pastor is a Mexican dish made with thinly shredded pork, that's marinated in a variety of seasonings and served, traditionally, on tortillas with pineapple, cilantro and onions. ![]()
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