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.

Shallot flakes, dried1 Tbl
Kosher salt2 ½ tsp
Oregano, dried2 tsp
Coriander, ground1 tsp
Cumin seeds1 tsp
Chipotle powder, to taste½ – 1 tsp
Whole pineapple1
Pork shoulder, cut in half1.3-1.8 kg
Garlic clove, sliced2 (12 g)
Guajillo or New Mexico chile, seeded and cut in long strips1
Yellow onion, medium sliced1 (225 g)
Apple Cider Vinegar¼ Cup (55 ml)
To Serve as Tacos:
Corn or Flour tortillas12
Cilantro leaves, chopped1 Cup (15 g)
Whole limes, cut in wedges2 (200 g)


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.

Ingredients for Pork Al Pastore


Equipment: Folding Proofer & Slow Cooker *, metal 8-quart covered stock pot with short handles and less than 20 cm (8 inches) tall with lid. Less than 20 cm will allow the pot to rest in the center of the Proofer during slow cooking.

Get ready: Remove the water tray and rack from the Proofer. Set the Slow Cook Mode and set the temperature to 90º 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.


Display panel 90CSlow Cook Mode set and temperature at 90º C.
Pork Al Pastore Spices on porkSprinkle spices evenly over each side of the meat.
Slicing pineapple topRemove 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.
Remove top and base of pineappleTop and bottom of pineapple removed.
3 Exterior cut off pineappleSlices removed and reserved.
4 pineapple cut off core and cubedPineapple 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.
Exterior pineapple and cubesPineapple cubes and slices placed over pork in the pot.
New Mexico pepperChili seeded and cut into long strips.
Knife and garlicSlice or crush the garlic with a knife.
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.
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 during 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 195F / 90C. The results will be a tender, juicy and fully cooked pork which pulls apart easily.


Al Pastore in Proofer no topReady to slow cook.
Pot coveredCover the pot with the top and close the lid of the Proofer.
Al Pastore cooked no topCooking complete.
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 function of the Proofer, just the appearance.
* The original Folding Proofer product (FP-101) may also be used. Set the Proofer to 49º C and place the metal stock pot directly on the base of the Proofer. Follow the recipe and check the internal temperature of the pork after 4-5 hours. Internal meat temperature should be at least 90º C for tender pork.


Pork Al Pastore plate CServed with a side of garden fresh green beans.
Pork Al Pastore tomatillo red cabbage riceServed on a flour tortilla with rice, tomatilla sauce, and red cabbage.
Pork Al Pastore DServed with fresh sweet cherry tomatoes.