Slow Cooker Jackfruit Tacos Al Pastor
Author: 
Recipe type: Vegan, Gluten Free, Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 tacos
 
Ingredients
Adobo 'Al Pastor' Marinating Sauce
  • 1 of each dried chile- Guajilla, Pasilla, New Mexico
  • 1 chipotle pepper in adobo sauce
  • 1 tbs adobo sauce
  • 1 cup fresh pineapple, chopped
  • ¼ white vinegar
  • 2 cloves garlic
  • 2 tbs oil
  • 1 tbs ground California chile
  • 1 tbs ground annatto seed
  • ¼ cup pineapple juice
  • 1 cup reserved water from rehydrating dried chiles
Tacos
  • Corn tortillas
  • 4 cans jackfruit in brine, not syrup
  • 1 red bell pepper
  • ½ white onion
  • 1 jalepeno
  • 2 thick slices pineapple
  • 1 vegetable buillon
Garnish
  • Cabbage, minced
  • Cilantro, minced
  • White onion, minced
Instructions
  1. Preheat oven broiler to high
  2. Preheat slow cooker to high
Sauce
  1. Rehydrate your dried chiles by placing them in very hot water for about 20-30 minutes, making sure to remove any seeds
  2. Remove chiles and reserve water for sauce
  3. Once rehydrated, add all sauce ingredients to a high speed blender and pulse for about 1-2 minutes
  4. Add mixture through a fine sieve and filter out any additional seeds or pulp
  5. Meanwhile, add onions, jalapeno, sliced pineapples and bell pepper to oven and broil for about 20 minutes
  6. Remove from oven, let cool and roughly slice each vegetable into large chunks
  7. Add adobo sauce, broiled pineapple & vegetables, jackfruit, vegetable buillon, and reserved water to slow cooker
  8. Cook on high for about 2 hours
  9. After two hours, pull apart jackfruit with two forks, shredding it like you would meat
  10. Cook another two hours
  11. Heat tortillas and serve with citrus salsa and garnishes
  12. ENJOY
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/slow-cooker-jackfruit-tacos-al-pastor/