How Tacos Al Pastor Is Made • Tasty

Ingredients

• 4 lb Pork Shoulder (trimmed, cut into 1/4‑inch thick slices)
• 1 lb Pork Belly (skin scored in crosshatch pattern)
• 5 Dried Guajillo Chilies (stems and seeds removed)
• 2 Dried California Chilies (optional for extra smoky flavor)
• 4 Whole Cloves (for toasting)
• 1 Bay Leaf (whole)
• 1 Cinnamon Stick (small)
• 1 tsp Whole Black Peppercorns (for toasting)
• 0.5 cup White Vinegar (for adobo)
• 4 cloves Fresh Garlic (minced)
• 1 medium White Onion (quartered)
• 1 cup Canned Pineapple Chunks (drained)
• 2 tbsp Molasses (dark, unsulphured)
• 1 small Fresh Pineapple (sliced into rings for grilling)
• 1 tbsp Granulated Sugar (for caramelizing pineapple)
• 12 Corn Tortillas (6‑inch, small)
• 2 Lime (cut into wedges)
• 0.25 cup Fresh Cilantro (chopped)
• 0.5 White Onion (finely diced for topping)
• to taste Salt
• to taste Black Pepper

Instructions

1. Toast Aromatics

   In a dry skillet over high heat, toast the whole cloves, bay leaf, cinnamon stick, and peppercorns, stirring constantly until fragrant and lightly darkened, about 5 minutes.

   Time: PT5M

2. Torch Dried Chilies

   Using a kitchen torch, char the guajillo and California chilies until the skins blister and turn dark. Transfer to a bowl of hot water and soak for 10 minutes to soften.

   Time: PT10M

   Temperature: torch

3. Blend Adobo Paste

   Drain the chilies, then combine them with the toasted aromatics, white vinegar, minced garlic, quartered onion, canned pineapple, and molasses in a blender. Blend until smooth, adding a splash of water if needed.

   Time: PT5M

4. Slice Pork Shoulder

   Trim the pork shoulder and cut into uniform 1/4‑inch thick slices. Lightly season each slice with salt and pepper.

   Time: PT10M

5. Score Pork Belly

   Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Set aside for later layering.

   Time: PT5M

6. Marinate Pork Slices

   Place each pork slice in a bowl and coat generously with the adobo paste. Let the meat rest for 15 minutes to absorb the flavors.

   Time: PT15M

7. Build the Trompo

   On the vertical spit or grill rack, first lay a ring of fresh pineapple slices at the bottom. Then stack the marinated pork shoulder pieces, adding any trimmings as you go, and finish with the scored pork belly on top.

   Time: PT15M

8. Cook and Shave the Al Pastor

   Preheat the grill/rotisserie to about 450°F. Place the trompo on the spit and rotate continuously. After the first 20 minutes, begin shaving thin slices from the caramelized outer crust. Continue cooking and shaving every 20 minutes until the meat is fully cooked, roughly 2 hours total.

   Time: PT2H

   Temperature: 450°F

9. Caramelize Pineapple Rings

   While the meat cooks, grill the fresh pineapple rings over open flame, brushing each side with granulated sugar. Cook until golden and caramelized, about 5 minutes per side.

   Time: PT10M

   Temperature: high flame

10. Warm Tortillas

    Place corn tortillas on the grill for 30 seconds per side until pliable and lightly charred.

    Time: PT5M

    Temperature: high

11. Assemble Tacos

    On each warm tortilla, add a handful of shaved al pastor, top with diced raw onion, chopped cilantro, a piece of caramelized pineapple, and a squeeze of lime. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g