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TACOS AL PASTOR RECIPE

BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM

I have been itching to try this recipe for a while. Tacos Al Pastor is a semi-traditional recipe that is as popular as it is unique to every taqueria that sells them. Fragrant and spicy marinade flavors pork shoulder that is cooked on a vertical spit with pineapple. Served on warm corn tortillas with anything you can imagine from white onion to salsa verde, pineapple relish to creamy hot sauces, Tacos Al Pastor are delicious!

PREP TIME

720 Min

COOK TIME

120 Min

FEEDS

6+

INGREDIENTS

1, 3 - 5 lb.
pork shoulder, boneless
1pineapple
1
white onion, diced
Lime wedges for serving

Corn tortillas for serving
Cilantro for serving
Marinade

4dried ancho chilies
4
dried guajilo chilies
1 cup 
boiling water
½ cupvinegar
¾ cupapple juice
1
lime, juiced
2 tbsp.
achiote paste
6 clovesgarlic
2 tbsp.brown sugar
2 tsp.cinnamon
2 tsp.cumin
Salt to taste

DIRECTIONS

1. Up to 12 hours ahead of time, prepare the marinade. Place the dried ancho and guajillo (wah-hee-Loh) chilies into the boiling water until they’re softened and a little rehydrated. Remove the tops and the seeds (optional, to reduce spice). Add the rehydrated chilies, vinegar, apple juice, lime juice, achiote paste, garlic, brown sugar, cinnamon and cumin to a blender. Blitz until smooth. 

2. Slice the pork into thin slices. In a non-reactive bowl or dish, pour the marinade over the pork, ensuring everything is well coated. Cover and marinate in the fridge from 2 to 12 hours, but not longer, as the enzymes in the pineapple juice can break down the meat and create an undesirable texture.

3. When you are ready to cook, preheat the rear burner of the barbecue, allowing the grill to warm to between 375°F and 425°F. If you do not have a rear burner, set the main burners to medium-low, heating the grill to around 375°F.

4. Remove the meat from the fridge. Cut the ends off a pineapple and cut some thick chunks in a similar size and shape as the pork. Thread the first set of forks onto a spit-rod, secure them and thread some pineapple, followed by all of the marinated pork and finally the remaining pineapple and second fork, to secure everything. 

5. Fit the spit rod onto the barbecue and turn on the rotisserie motor. Cook the meat for 1½ to 2 hours until the outside has some lovely char. Remove the meat and pineapple on the spit to a board and rest for 10 minutes before carving. 

6. Slice the meat and pineapple off the spit and serve in warmed corn tortillas with your favorite toppings like onion, cilantro, crema and/or cheese.

This recipe for Tacos Al Pastor is delicious and amazing. When I mentioned it to a friend, she got so excited. It’s one of her favorites and they have their own secret recipe for making it. Tacos Al Pastor is different for almost every household that makes it, but one thing is for sure, this unique recipe is absolutely delicious, slightly spicy, and definitely, a great way to celebrate Cinco de Mayo or make Taco Tuesday the best day of the week.

Gather the ingredients you need for the marinade

Slice the meat into medium-thick slices

Use a blender or food processor until the marinade ingredients are smooth

Thread the marinated meat onto the spit rod

Place the filled spit onto the preheated barbecue

Cook for up to 2 hours until the meat and pineapple are charred and the meat reaches an internal temperature of 165°F

Slice directly from the spit

Serve piping hot with grilled pineapple and onion

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