Tacos Al Pastor

Wife with the Knife

Savour the classic flavours of Al Pastor tacos—tender pork marinated in a rich blend of chilies, pineapple, and spices. Cooked to perfection and topped with fresh cilantro, diced onions, and juicy pineapple, these tacos are sure to become a favourite for friends and family, delivering a burst of flavour in every bite.

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Prep Time 30

Cook Time 1 30

Marinating Time (up to) 2

Total Time 2 2

Course Dinner, Lunch, Main Course

Cuisine Mexican

Servings 7

Equipment

2 Large Skewers

Ingredients

5 lbs boneless pork shoulder
3 dried guajillo chilies stemmed and seeded
3 dried ancho chilies stemmed and seeded
½ small can chipotle chilies in adobo sauce pureed, then strained to remove seeds
1 cup pineapple juice
1/4 cup orange juice
1/4 cup white vinegar
4 cloves garlic minced
1 small onion chopped
2 tsp dried oregano
2 tsp ground cumin
1 tsp smoked paprika
½-1 tsp cinnamon adjust to taste
1 tsp salt
½ tsp black pepper
2 tsp brown sugar
Pineapple skinned & sliced in to 1 inch rings

For Serving

Small corn tortillas or flour tortillas
1 white onion or Vadalia onion finely chopped
1 cup pine apple finely sliced
4 red radishes thinly sliced (optional)
1 cup cilantro finely sliced
Salsa
Red Chile Sauces – perfect for tacos
fresh avocado or guacamole
2-4 limes cut into wedges

Instructions

Instructions for Marinade

Remove as much of the fat off the pork shoulder as possible and slice into about ¼ inch (approx 1cm) slices.
Transfer to a large dish or bowl and set aside till needed.
Heat a dry skillet over medium heat. Toast the dried chilies in the skillet for about 30 seconds on each side until they become fragrant and slightly blistered. Remove from heat and let them cool.
Once cooled, place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 20 minutes until softened.
In a blender or food processor, combine the soaked chilies, chipotle/adobo puree, pineapple juice, orange juice, white vinegar, garlic, onion, oregano, cumin, smoked paprika, cinnamon, salt, and black pepper. Blend until smooth.
Taste the marinade and adjust seasoning if necessary.
Pour the marinade over the pork slices and mix, making sure all the pieces are completely coated. Cover the bowl with plastic wrap, and refrigerate for at least 3 hours to 3 days.

Cooking Instructions

Preheat oven to 350°F (180°C).
Line a baking sheet with parchment paper or aluminum foil. (I like to use both)
Place a 3 slices of pineapple in a single layer on the baking sheet, and layer the pork slices vertically in a stack on top of the pineapple rings. Top the stack with two more pineapple rings and push the wooden skewers directly through the middle of the stack on either side, to hold your stack in place.
Bake for about 1½ -2 hours, until the pork is slightly charred on the outside and a nice deep red in colour.
Remove from oven and rest the Al Pastor meat for about 10 minutes.
Slice the cooked meat thinly and serve in tacos, burritos, or bowls with toppings such as pineapple, onions, cilantro, alongside lime wedges and your choice of sauces.

Notes

Toppings Matter:

While the Al Pastor is the star of the show, the toppings can make all the difference! Traditional toppings like fresh cilantro, diced onions, a squeeze of lime, and a dash of salsa will brighten up the flavour. If you’re feeling adventurous, consider adding pickled red onions or a creamy avocado sauce for a unique twist.

Corn vs. Flour Tortillas:

While Al Pastor is traditionally served on corn tortillas, you can swap them for flour tortillas if you prefer. Both options bring out different qualities in the dish, so choose according to your personal taste.

Serving Tip:

If you’re serving a large group, consider making a taco bar where everyone can customize their own tacos with their favourite toppings. This adds a fun element to the meal and accommodates different preferences.

Storing Leftovers:

Storing in the Refrigerator: Allow the cooked Al Pastor to cool to room temperature. Then, transfer the leftovers to an airtight container and store in the fridge for up to 3-4 days.
Reheating from fridge: Reheat your Al Pastor by microwaving, warming on the stovetop, or reheating in the oven until heated through.
Storing in the Freezer: Allow the cooked Al Pastor to cool to room temperature. Transfer the leftovers to airtight, freezer-safe containers, removing as much air as possible to prevent freezer burn. Freeze for up to 2-3 months.
Freezing in Portions: If you’re freezing leftovers, consider portioning the Al Pastor into smaller amounts for easier reheating, especially if you’re only planning to use a small amount at a time.
Labeling: Don’t forget to label your containers with the date and contents before freezing, for easier identification later.
Reheating from Frozen: For best results, thaw the frozen Al Pastor overnight in the refrigerator. Then, reheat using your preferred method: microwave, stovetop, or oven.