Slow Cooked Pork Al Pastor
Enjoy wonderful pork slow cooked in the sweet juices of a fresh pineapple, an easy one-pot recipe which is delicious and surprisingly simple to make. Layering outside strips of pineapple on top during cooking keeps the pork exceptionally moist. Prepare ingredients ahead in just 15-20 minutes and enjoy hours later. Moist and tender pork is perfect for sandwiches or on tacos.
Yield: About 6-8 servings
Timing: 15-25 minutes preparation; 5½-6 hours in the Folding Proofer. If it is convenient, rotate the pork midway through the cooking to ensure all flavors permeate both sides of the pork.
|Volume or Qty
|Shallot flakes, dried
|Chipotle powder, to taste
|Pork shoulder, cut in half
|Garlic clove, sliced
|Guajillo or New Mexico chile, seeded and cut in long strips
|Yellow onion, medium sliced
|Apple Cider Vinegar
|To Serve as Tacos:
|Corn or Flour tortillas
|Cilantro leaves, chopped
|Whole limes, cut in wedges
Equipment: Folding Proofer, metal 6-quart covered stock pot less than 8” tall with lid and short handles. Less than 8” total height will allow the pot to rest in the center of the Proofer during slow cooking. To learn more about slow cooking in different types of metal pots, see the FAQ What type of pot should I use for slow cooking?
Note: The original Folding Proofer Model FP-101 or FP-201 may also be used. Set the Proofer to 120 °F / 49 °C and place the stockpot directly on the base plate of the Proofer. Follow the recipe and check the internal temperature of the pork after 9 hours. Internal meat temperature should be at least 195 °F / 90 °C for tender pork.
Get ready: Remove the water tray and rack from the Proofer. Select Slow Cook Mode and set the temperature to 195 °F / 90 °C.
Combine spices with pork: Whisk the first 6 ingredients together in a small bowl. Place the two pieces of pork shoulder in the stock pot with fat side down and sprinkle the spice mix evenly over the meat.
Slow Cook Mode set and temperature at 195 °F / 90 °C.
Sprinkle spices evenly over each side of the meat.
Remove and discard the top and bottom of the pineapple.
Prepare pineapple: Place the pineapple on a large cutting board. Trim the top and bottom off the pineapple and discard. Stand the pineapple upright on the cutting board. Slice 5 or 6 strips lengthwise down all around the exterior of the pineapple, just deep enough to remove most of the interior brown seed coverings. Set these pieces aside and reserve. Now halve the remaining pineapple lengthwise. Remove and discard the core. Cut the remaining pineapple fruit into 1-inch / 2.4 cm cubes.
Top and bottom of pineapple removed.
Slices removed and reserved.
Pineapple fruit removed from the core and cut in cubes. Discard the core.
Add ingredients: Place the diced pineapple, chile pepper, garlic and onion slices, over the top of the pork in stock pot. Add apple cider vinegar around the sides, taking care not to wash spices off of the pork. Lay the reserved pineapple peels over the top with cut-sides facing down.
Pineapple cubes and slices placed over pork in the pot.
Chili seeded and cut into long strips.
Slice or crush the garlic with a knife.
Cover and cook: Cover the stock pot and place the pot directly on the center of the aluminum heating plate in the Proofer. Be sure the water tray and rack have been removed from the Proofer. Close the Proofer and allow the pork to cook for a total of 8-10 hours. If convenient, midway through the slow cook process turn the pork over to ensure both sides of the pork will be moist and immersed in flavor. After 6 hours check the interior of the pork with a thermometer. Continue to cook until the meat reaches a temperature of 195 °F / 90 °C. The results will be a tender, juicy and fully cooked pork which pulls apart easily.
Ready to slow cook.
Cover the pot with the top and close the lid of the Proofer.
To serve: Discard pineapple skins. Remove pork and transfer to a large platter with cooked onions and pineapple to the side. Gently pull the pork apart, discarding any fat. Season with flaky salt, if desired, and serve on corn tortillas with cilantro, and lime wedges.
Optional: After removing meat, onions and pineapple cubes, strain the remaining broth through a colander into a bowl. Cool the strained broth in the refrigerator. Note: A fast way to cool the broth is to set the bowl of broth in a large bowl of ice cubes.
When the broth is cold the fat will harden. Remove fat from the top of the broth and discard. Return the broth to a saucepan and simmer uncovered until the liquid is reduced by half, about 7-10 minutes. Add the shredded pork and cooked pineapple pieces to a saucepan. Stir gently to heat thoroughly. Serve with rice.
Note: Gently place the stock pot in the center of the Proofer base and avoid sliding your pot to prevent scratching the aluminum surface on the base of the Proofer. Scratching will not damage the functioning of the Proofer, just the appearance.
Served with a side of garden fresh green beans.
Served on a flour tortilla with rice, tomatilla sauce, and red cabbage.
Served with fresh sweet cherry tomatoes.