Tacos Al Pastor 🍍

Ingredients

• 2 lb Pork Shoulder (thinly sliced) (thin chuleta or pork loin, sliced into 1/4‑inch strips)
• 1 large Pineapple (top removed, peeled, and hollowed to act as a spit)
• 2 tbsp Vegetable Oil (for sautéing aromatics)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 3 Dried Guajillo Chilies (stemmed, seeded, roughly chopped)
• 1 cup Water (for simmering chilies)
• 2 Bay Leaf (optional, adds depth)
• 1 tsp Whole Black Peppercorns
• 1 tsp Allspice Berries
• 1 tsp Cumin Seeds
• 2 tbsp White Vinegar
• 1 Orange (juiced, zest reserved)
• 1 tsp Dried Oregano
• 2 Cloves (whole)
• 12 Corn Tortillas (small, warmed)
• ½ cup Fresh Cilantro (chopped)
• ½ cup White Onion (finely diced for topping)
• ½ cup Salsa Verde (store‑bought or homemade)
• 4 Lime Wedges (for serving)

Instructions

1. Prepare the Pineapple

   Cut off the crown of the pineapple, peel the fruit, then slice off the bottom to create a flat base. Using a spoon or a small knife, hollow out the interior, leaving a thick wall to act as a “spit.” Set the hollowed pineapple aside.

   Time: PT10M

2. Make the Adobo Sauce

   Heat vegetable oil in a skillet over medium heat. Add diced onion, minced garlic, and the chopped dried chilies. Sauté until the onion is translucent, about 3 minutes. Add 1 cup water, bay leaves, peppercorns, allspice, cumin seeds, white vinegar, orange juice and zest, oregano, and whole cloves. Simmer for 5 minutes.

   Time: PT15M

   Temperature: Medium heat

3. Blend the Sauce

   Transfer the simmered mixture to a blender, add a splash of water if needed, and blend until completely smooth. Taste and adjust salt if desired.

   Time: PT5M

4. Marinate the Pork

   Place the sliced pork strips in a large mixing bowl. Pour the blended adobo over the meat, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.

   Time: PT30M

   Temperature: Refrigerator 4°C

5. Assemble Pork on the Pineapple

   Remove the pork from the fridge. Lay the marinated strips tightly around the hollowed pineapple, overlapping slightly to create a solid “trompo.” Press the meat firmly so it adheres to the fruit.

   Time: PT10M

6. Roast the Al Pastor

   Preheat the oven to 400°F (200°C). Place the pineapple with pork on a lined baking sheet. Roast for 20‑25 minutes, turning once, until the pork is cooked through and the edges are slightly charred.

   Time: PT25M

   Temperature: 400°F

7. Rest and Slice

   Remove the pineapple from the oven and let it rest for 5 minutes. Using a sharp knife, slice the pork into thin strips, discarding the pineapple core.

   Time: PT5M

8. Warm the Tortillas

   Heat a dry skillet over medium‑high heat. Warm each corn tortilla for about 20 seconds per side until pliable.

   Time: PT5M

   Temperature: Medium‑high heat

9. Assemble the Tacos

   Place a few strips of pork on each tortilla. Top with diced onion, chopped cilantro, a spoonful of salsa verde, and a squeeze of lime. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

38 g

Fat

18 g

Fiber

5 g