Crock-Pot® Al Pastor Burrito Bowls
Tender, slow cooked al pastor burrito bowls have sweet, spicy, and smoky flavors that’ll remind you of your favorite Mexican taco shop. This version of al pastor pork is slow cooked in my handy Crock-Pot® slow cooker until it’s fall-apart tender. It’s hard to beat the convenience of a hands-off, one bowl, no-marinade kind of dinner, especially on busy weeknights!
Jump to RecipeDisclosure: This post is a sponsored post on behalf of Crock-Pot® Brand. As always, all opinions are my own.
What Is Al Pastor
Al pastor is a super tasty Mexican dish with pork that’s slow roasted on a vertical spit. You might recognize those spits from Middle Eastern food, and yep, the legend is that Lebanese immigrants brought this cool cooking method to Mexico. They mixed it up with traditional adobada, and voilà, al pastor was born. Even though it’s used in many kinds of recipes, the most common way to serve and eat it is in tacos topped with roasted pineapple.
Why You Will Love This Burrito Bowl
1. Authentic Flavor with Minimal Effort: Al pastor is known for its bold and complex flavors, but with this Crock-Pot® Slow Cooker version, you get all that deliciousness without the need for hours of marinading and hands-on cooking. The slow cooker does the work, allowing the flavors to meld beautifully over time.
2. Perfect for Meal Prep: This recipe makes enough to feed a crowd, and it stores wonderfully in the fridge or freezer. Whether you’re feeding a family or just want to have leftovers for for the week, this burrito bowl has you covered.
3. Customizable: Whether you prefer rice, quinoa, or cauliflower rice as your base, this burrito bowl can be tailored to your taste. Add your favorite toppings, such as diced onion, guacamole, salsa, limes, or fresh cilantro, to make it your own.
Ingredient Notes
Pork Shoulder: The star of the show, pork shoulder is the ideal cut for al pastor. It’s marbled with fat, which melts down during the slow cooking process, making the meat incredibly tender and flavorful.
Pineapple: Pineapple is essential in al pastor, adding a sweet contrast to the savory and spicy flavors. Fresh pineapple works best in this recipe, but canned pineapple can work too.
Chipotle Peppers in Adobo: These add a smoky heat that’s characteristic of al pastor. I use a whole 7 ounce can of peppers with the adobo sauce in this recipe but you can adjust the number of peppers to control the spice level.
Spices: Chili pepper, cumin, paprika, garlic powder, and oregano add smoky and spicy flavors to this dish.
Beer: The alcohol from the beer is cooked off when slow cooking it for hours. Beer is used to add flavor and tenderize the meat. Any beer will work here.
Base: Choose your favorite base for the burrito bowl. Traditional rice is always a good choice, but quinoa or cauliflower rice are great options if you’re looking for something lighter.
Toppings: The sky’s the limit here! Some great options include black beans, shredded cheese, sour cream, guacamole, salsa, fresh cilantro, and lime wedges.
FAQs
Can I use chicken instead of pork?
Yes! Chicken thighs are a great substitute for pork shoulder. They’ll cook in less time, so keep an eye on them to avoid overcooking.
How spicy is this recipe?
The chipotle peppers add a moderate level of heat, but you can adjust the spice to your liking. For a milder version, use fewer peppers before adding them to the Crock-Pot.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the cooked al pastor meat for up to 3 months.
Can I make the al pastor pork in the oven?
This recipe can be adapted for oven (or stove top) braising simply by adding the ingredients into a Dutch oven (with a lid) and slow braising it at 275F (or LOW over the stove) for 3-4 hours or so. However, I highly recommend and LOVE using my Crock-pot® 8-Quart Programmable Slow Cooker for this recipe. This Crock-pot® slow cooker allows me to prepare this meal in a pinch without having to turn on the hot oven in the summertime, keeping the home at a cool temperature.
If you love this recipe, I bet you’ll love these too!
Jalapeño Popper Tater Tot Chicken Casserole
Crock-Pot Honey Garlic Chicken
Roasted Tomato Soup With Grilled Cheese Sandwiches
Cajun Shrimp Fettuccine Alfredo
If you make these Crock-Pot® Al Pastor Burrito Bowls, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Crock-Pot® Al Pastor Burrito Bowls
Ingredients
- 3 pounds pork shoulder cut into chunks
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 pineapple peeled, cored, and cubed
- 1 yellow onion sliced
- 4 cloves garlic minced
- 1 (7 oz.) can chipotle peppers in adobo sauce, finely chopped
- ¼ cup apple cider vinegar
- 1 (12 oz.) bottle beer
- 3 cups cooked rice or quinoa
- Optional toppings: black beans shredded cheese, sour cream, guacamole, salsa, fresh cilantro, lime wedges
Instructions
- Place the pork in the Crock-Pot® Slow Cooker. Season the pork with oregano, chili powder, ground cumin, paprika, garlic powder, and salt.
- Top the pork with pineapple, onion, garlic, and chipotle peppers.
- Pour the apple cider vinegar and beer over the pork and vegetables.
- Set the Crock-Pot® Slow Cooker to HIGH and cook for 5-5½ hours, or LOW for 10 hours, or until the pork is tender and easily shredded.
- Remove and discard about half of the liquid (about 2 cups). Use two forks to shred the pork right in the Crock-Pot® Slow Cooker.
- Serve the shredded al pastor over rice or quinoa. Add your favorite toppings, and enjoy!
