Tacos al Pastor
Cantina style Tacos al Pastor are marinated, grilled on the rotisserie and shaved off into your corn tortilla with bits of charred pineapple.
Servings: 8
Ingredients
- 1.5 lb pork shoulder roast, thin sliced about 1/4 inch thick
- 1/2 pineapple top 1/3 and bottom 1/3 cut off (remove spikey top)
Marinade
- 1 tbsp achiote powder
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1/2 tbsp Mexican oregano
- 2 tbsp chipotle in adobo sauce
- 6 oz can of pineapple juice
- salt and pepper
Other
- 12 small corn tortillas warmed
- 3-4 radish, diced for garnish
- 1/4 cup cilantro, chopped for garnish
- 1/4 cup cotija cheese for garnish
- 1 lime, sliced for garnish
Instructions
- Combine marinade ingredients in a large dish. Massage into pork rounds, cover and refrigerate for at least 4 hours.
- Using a rotisserie spear, place the bottom 1/3 of pineapple, skin side facing down, on the spear pushing down to the end of spear. layer marinated pork slices onto spear, finish with the top 1/3 of pineapple, skin side facing up.
- Grill with indirect heat, cooking slowly and rotating until charred and cooked through. If you don't have a vertical rotisserie, place in a cast iron pan, upright, and manually rotate every so often while it cooks. I like to remove the grill of my BBQ and place cast iron directly in the bottom with the coals to one side.
- When fully cooked through, about 2 1/2 to 3 hours later, remove from grill. Remove pineapple bottoms/tops and cut cooked pineapple to serve with meat. Standing upright, shave off pieces of meat for tacos.
- Top with radish, cilantro, Cotija cheese, serve with lime wedges. If you want to reheat for later, just place chopped pineapple and shaved meat in a cast iron pan with a little lard over high heat until warm.