Al Pastor
Servings: 10-12 people (25-35 tacos)
Ingredients
Marinade:
- 5lb boneless pork shoulder
- 3 Tbsp achiote paste
- 2 Tbsp guajillo chili power (can sub regular chili powder)
- 1 Tbsp garlic powder
- 1 Tbsp dried oregano
- 1 Tbsp cumin
- 1 Tbsp salt
- 1 Tbsp black pepper
- 3/4 c white vinegar
- 1 c pineapple juice (can use canned/bottled)
- 1 pineapple sliced into 1-inch rounds
For Serving:
- corn tortillas
- chopped white onion
- chopped fresh cilantro
- salsa
- avocado
- lime wedges
Directions:
- Slice the pork shoulder into 1/4"-1/2" slices and place in a bowl or gallon ziplock bag
- Mix the remaining ingredients except the pineapple slices and add to the meat
- Let marinade for at least 6 hours or up to 3 days (longer is better)
- Preheat oven/grill/smoker to 300° F
- Line a baking sheet with parchment paper and stack alternating layers of pineapple and pork. You can stack them on a wooden or metal stake to keep them upright. Here is the one I use, it's ~$12 on Amazon.
- Bake for 2 1/2 - 3 hours until the pork is slightly charred and deep red
- Remove the meat and let rest for 10 minutes
- Carve the pork and pineapple into thin slices
- Assemble tacos and enjoy
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