Al Pastor
- Ready In:
- 73hrs 30mins
- Ingredients:
- 17
- Yields:
-
6 12
- Serves:
- 10
ingredients
- 5 lbs boneless pork shoulder
- 3 tablespoons achiote paste
- 2 tablespoons guajillo chili powder
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon pepper
- 3⁄4 cup white vinegar
- 1 cup pineapple juice
- 1 pineapple, skinned and sliced into 1-inch rounds
- 1 thick wooden skewer, trimmed to the height of your oven
- 10 -12 small corn tortillas
- 1 white onion, chopped finely
- 1 cup salsa
- white onion
- cilantro
directions
- PREPARATION.
- 1. Preheat oven to 350°F/180°C.
- 2. Slice the pork shoulder into about 1-centimeter slices, then transfer to a large dish or bowl.
- 3. In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
- 4. Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film, then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
- 5. On a baking sheet lined with parchment paper or foil, place a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
- 6. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
- 7. Bake for about an hour and a half, until slightly charred on the outside and deep red.
- 8. Rest the meat for about 10 minutes, then carve off thin slices of the pork. Slice off thin pieces of the roasted pineapples as well.
- 9. To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
- 10. Enjoy!
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