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Al Pastor Recipe
Smoky, sweet, and super easy crispy edged roast pork tacos topped with broiled pineapples.
Prep: 30min
Total: 80min
Serving Size: 2 oz
Nutrition Facts: calories 180 kcal, Carbohydrate 5.1 g, Protein 15.4 g, Fat 10.3 g, Saturated Fat 3.3 g, Cholesterol 51 mg, Sodium 237 mg, Fiber 1.6 g, Sugar 3.1 g, servingSize 2 oz
Ingredients:
- 8 dried guajillo peppers
- 2 lb pork shoulder/butt (cut into~ 1/4″ slices, boneless)
- 8 cloves garlic (peeled)
- 7 oz chipotle peppers in adobo (1 can)
- 1 tbsp sugar
- 2 tbsp achiote paste (1.75oz/half package)
- 13.5 oz pineapple chunks (fruit and juice separated, 1 can)
- corn or flour tortillas (warmed, as needed)
Instruction:
- Soak the guajillos in a small bowl filled with hot tap water for 15 mins. You can either remove the stems and seeds beforehand, or wait til the peppers are soft and pliable, hold them by the tip, upside down, over the sink, and cut the stems off. The seeds should fall right out.
- Meanwhile, season the pork generously with salt.
- Add guajillos, garlic, chipotle in adobo, sugar, achiote paste, and 1/2 cup pineapple juice to a blender and blend into a smooth marinade.
- Marinate the pork for at least 30 mins and up to 24 hours in the fridge.
- Preheat your oven to 500°F. Arrange the pork in a single layer on another baking sheet. Broil the pork until the edges and corners start to char, about 20 minutes.
- While you wait for your pork to finish, arrange drained pineapple chunks in a single layer on a foil lined baking sheet. Remove the pork and broil pineapples until charred, another 15 minutes.
- Slice meats, fry up, and make tacos.
Mexican-style Pork Tacos (Tacos Al Pastor) Recipe by Tasty
It’s Taco Tuesday! Or maybe it’s taco ANYday because let’s face it: there’s never NOT a good day to eat a taco. But you don’t want something basic. You want the real deal, and we’re here to make that dream come true. With our super flavorful tacos al pastor, you’re going to feel like you’re at a food truck on a beach, chowing down on some of the best eats around.
Yield: 10 servings
Nutrition Facts: calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams
Ingredients:
- 5 lb boneless pork shoulder
- 3 tablespoons achiote paste
- 2 tablespoons guajillo chili powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon pepper
- ¾ cup white vinegar
- 1 cup pineapple juice
- 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
- 10 small corn tortillas
- 1 white onion, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup salsa
- 1 avocado, diced
- 2 limes, cut into wedges
- 1 thick wooden skewer, trimmed to the height of your oven
Instruction:
- Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
- Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
- Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
- To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
- Enjoy!
Tacos al pastor on a GRILL | Marinated pork tacos with pineapple recipe
FAQ
What is al pastor sauce made of?
The flavor base for al pastor is pretty well defined. The marinade is essentially an adobo—a sauce made with chiles, garlic, and vinegar, along with whatever other aromatics you’d like. Using fresh dried chiles is essential.
What cut of meat is used for al pastor?
Al Pastor meat is taken from boneless pork shoulder. Although the cooking style is identical to that of the Lebanese shawarma with its vertical spit-roasting method, the meat is completely different from lamb. Pork shoulder is slow-cooked to keep its tenderness while it is thinly sliced off the spinning spit-roast.
How is al pastor traditionally cooked?
Preparation. Pork is marinated in a combination of dried chilies, spices, pineapple, and typically achiote paste, then slowly cooked with charcoal or gas flame on a vertical rotisserie called a trompo ( lit. ‘spinning top’), the meat is shaved off as the outside is browned, and made into tacos.
What is al pastor seasoning mix?
How do You use Al Pastor Seasoning
| Ingredients | Garlic, cumin, onion, coriander, chipotle, oregano, ancho, guajillo, salt, and annatto |
|---|---|
| Also Called | Pastor seasoning, al pastor spices, or al pastor rub |
| Recommended Uses | Cornbread, fajitas, pasta, rice bowls, and tacos |
| Flavor Profile | Earthy with some spicy heat |
| Cuisine | Mexican |
