Pork tacos al pastor with pineapple
Why Pineapple Is Key To Balanced, Flavorful Slow Cooker Al Pastor
Brought to Mexico by Lebanese immigrants in the 1930s, al pastor has become a popular taco filling. One reason for its draw is the complementary pineapple flavor.
Al pastor is marinated in adobo rojo, which uses bitter achiote paste. The pineapple is added to complement the achiote's bitterness and the pork's savoriness.
As the pork and pineapple roast on the spit, the juices from the caramelized pineapple and the pork mingle, which are then used in each order of al pastor tacos.
Since most homes don’t have the tools for spit-roasts, you can use a slow cooker instead. Simply throw the marinade and pineapple into the pot all at once.
You can swap out certain ingredients to alter the flavors, like using canned chipotles in adobo sauce rather than achiote. However, the pineapple remains a vital part of the dish.
Unlike a spit-roasted al pastor that uses pineapple-juice-infused marinade for the pork, the slow-cooked pork uses whole chunks of pineapple mixed with the marinade and pork.
Slow-cooking pork also uses a few strips of pineapple rind to layer on top of the mixture. This addition bolsters the pineapple’s flavor without adding more volume to the meat.