TACOS AL PASTOR AT HOME

Ingredients

• 3.5 lb Pork Shoulder (bone‑in) (Deboned, then cut into 2–3 inch pieces and later sliced ¼‑½ inch thick)
• 0.5 whole Fresh Pineapple (One half of a ripe pineapple, diced into 1½‑inch chunks for skewers and 1 cup chopped for the marinade)
• 6 pieces Guajillo Chilies (3 for the pork marinade, 3 for the salsa; seeds removed)
• 2 pieces Ancho Chilies (Seeds removed, used in the salsa)
• 1 piece Chipotle Pepper in Adobo (Whole pepper, plus a splash of its adobo sauce)
• 1 tbsp Annatto Seeds (Provides the signature reddish color and subtle earthy flavor)
• 2 tbsp Olive Oil (Extra‑virgin preferred)
• 0.25 cup White Distilled Vinegar (For the pork marinade)
• 1 tbsp White Distilled Vinegar (Added to the salsa)
• 0.25 cup Water (For the pork marinade)
• 2 cup Water (For the salsa simmer)
• 2 tbsp Salt (For the pork spice blend)
• 1 tsp Salt (For the salsa)
• 2 tbsp Sugar (Balances acidity in the pork spice blend)
• 1 tbsp Cumin (Ground, for the pork spice blend)
• 10 pieces Garlic Cloves (5 for pork marinade, 5 for salsa)
• 0.25 cup Crushed Tomato (For the salsa base)
• 0.25 piece Red Onion (Quarter of a medium red onion, used in salsa)
• 8 pieces Corn Tortillas (Warm before serving)
• 0.25 cup Cilantro (Chopped, for garnish)
• 2 pieces Lime (Cut into wedges for serving)
• 0.25 cup White Onion (Thinly sliced for taco topping)

Instructions

1. Prepare the Pork

   Remove the bone from the pork shoulder, cut the meat into 2‑3 inch pieces, then slice each piece into ¼‑½ inch thick strips.

   Time: PT15M

2. Make the Marinade

   In a blender combine 1 cup chopped pineapple, 3 guajillo chilies, 2 ancho chilies, 1 chipotle pepper with a bit of its adobo sauce, 2 tbsp olive oil, ¼ cup white vinegar, ¼ cup water, 1 tbsp annatto seeds, 2 tbsp salt, 2 tbsp sugar, 1 tbsp cumin, and 5 garlic cloves. Blend on high until smooth. Reserve about ½ cup of the liquid for later.

   Time: PT10M

3. Marinate the Pork

   Place the pork strips in a large bowl, pour the blended marinade over them, and toss to coat evenly. Cover and refrigerate for at least 4 hours, up to 24 hours.

   Time: PT4H

4. Prepare the Salsa

   Remove seeds from the remaining 3 guajillo chilies, 2 ancho chilies, 5 garlic cloves, and the quarter red onion. Dry‑toast them in a dry skillet over high heat for 5‑10 minutes until fragrant. Transfer to a pot, add ¼ cup crushed tomato, 2 cups water, and 1 tbsp white vinegar. Simmer covered for 8 minutes, then blend until slightly rustic. Stir in 1 tsp salt and adjust water for a saucy consistency.

   Time: PT15M

5. Dice Fresh Pineapple

   Peel and core the half pineapple, then cut the flesh into 1½‑inch cubes that will fit on skewers.

   Time: PT10M

6. Assemble Skewers

   Soak wooden skewers in water for at least 30 minutes. Thread pork strips and pineapple cubes alternately (pork‑pineapple‑pork…) until the skewer is full. Repeat until all meat and pineapple are used.

   Time: PT5M

7. Preheat the Grill

   Light a full chimney starter of charcoal and let it ash over, or preheat a gas grill to medium‑high (≈400°F / 200°C).

   Time: PT10M

   Temperature: 400°F

8. Grill the Skewers

   Place the skewers on the hot grill. Cook, turning every 2‑3 minutes, until the pork is nicely charred and the pineapple is caramelized, about 10‑15 minutes total.

   Time: PT15M

   Temperature: 400°F

9. Slice and Chop

   Remove the pork and pineapple from the skewers. Slice the pork thinly (≈¼ inch) and chop the pineapple into small bite‑size pieces.

   Time: PT5M

10. Crisp the Pork in a Skillet

    Heat a large non‑stick skillet over high heat. Add the sliced pork (no extra oil needed) and sauté for 5‑6 minutes until edges are crisp. Add the reserved ½ cup of marinade and cook another 2 minutes, allowing it to glaze the meat. Taste and adjust salt if needed.

    Time: PT8M

    Temperature: high

11. Assemble the Tacos

    Warm the corn tortillas on the grill or in a skillet. Fill each tortilla with a handful of crisp pork, a few pieces of charred pineapple, a spoonful of salsa, and top with sliced white onion, chopped cilantro, and a squeeze of lime.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g