Recipes|Featured Main
Tacos al Pastor
Difficulty Level: Intermediate
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Prep Time:3 Hours
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Cook Time:PT5H2 Hr
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Yield:10 servings
Ingredients
- 3 pounds boneless pork shoulder roast
- 2 tablespoons ground guajillo chili powder
- 1 tablespoon ground ancho chili powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground clove
- 1 tablespoon salt
- 1 tablespoon pepper
- ½ cup white vinegar
- 1 cup pineapple juice
- 5 fresh pineapple ring slices
- Warm toasted corn tortillas
- Fresh chopped cilantro, optional
- Chopped white onion, optional
- Wooden chopsticks or thick skewers
- 1360.78g boneless pork shoulder roast
- 25.56g ground guajillo chili powder
- 12.78g ground ancho chili powder
- 12.78g garlic powder
- 12.78g dried oregano
- 12.78g ground cumin
- 12.78g ground coriander
- 4.26g ground clove
- 12.78g salt
- 12.78g pepper
- 118.29ml white vinegar
- 236.59ml pineapple juice
- 5 fresh pineapple ring slices
- Warm toasted corn tortillas
- Fresh chopped cilantro, optional
- Chopped white onion, optional
- Wooden chopsticks or thick skewers
Tacos al Pastor is a favorite street taco made of tender marinated pork and pineapple. Traditionally it is prepared on a vertical spit and we are recreating that here in your oven at home!
Preparation
STEP 1
Slice pork shoulder into 1-inch-thick round slices. In a bowl add all the seasonings with vinegar and pineapple juice. Mix well. Add pork slices to marinade and coat the meat well all over. Marinate in fridge for 3 hours and up to 3 days.
STEP 2
Move oven racks so space between can fit the height of the chopstick. Preheat oven to 350˚F. Line sheet pan with parchment paper or aluminum foil.
STEP 3
Get your chopstick (if concerned about stability use two chopsticks). Hold it vertically and start layering. First start with 2 pineapple slices, then layering half of your pork steaks, 1 pineapple slice in the middle, rest of the pork steaks and then 2 pineapple slices on top. (this will be tall vertical cooking!)
STEP 4
Carefully transfer sheet pan into oven. Cook for about 1 ½ to 2 hours until meat is charred and tender.
STEP 5
Slice meat and pineapple down the chopstick into thin slices.
STEP 6
Serve pork and pineapple on toasted corn tortillas with diced onion and cilantro.
Options
If you prefer to make this easier use prepared store bought al Pastor marinade. Traditionally this marinade is prepared with achiote paste, but it can be hard to find. If you have some available, add 2 tablespoons to your spice mixture!