Authentic Al Pastor Pork
Experience the vibrant flavors of Mexico with this Authentic Al Pastor Pork recipe, where tender, marinated pork shoulder meets the smoky spice of guajillo and ancho chiles, the tang of citrus juices, and the sweet notes of fresh pineapple. Infused with traditional achiote paste and aromatic spices like oregano and cumin, the pork is grilled to perfection, achieving caramelized, smoky edges that transport your taste buds straight to a taqueria. Paired with grilled pineapple chunks, warm tortillas, and a sprinkle of fresh cilantro and onions, this dish is a true celebration of sweet, savory, and smoky flavors. Perfect for taco nights or a festive gathering, this Al Pastor recipe is a must-try for anyone craving authentic Mexican street food!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 cup pineapple
- 0.25 cup white vinegar
- 0.25 cup orange juice
- 1 piece lime
- 4 pieces garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons achiote paste
- 0.5 piece onion
- 0.25 cup fresh cilantro
- 2 tablespoons vegetable oil
- 12 pieces tortillas
- 4 pieces fresh pineapple rings
Instructions
Start by removing the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2 minutes until fragrant. Be careful not to burn them.
Transfer toasted chiles to a bowl and cover them with hot water. Let soak for about 20 minutes or until softened.
Meanwhile, peel and core a fresh pineapple. Reserve one cup for blending and slice the rest into rings.
In a blender, combine the drained chiles, 1 cup of pineapple, white vinegar, orange juice, the juice of one lime, garlic cloves, dried oregano, ground cumin, black pepper, salt, and achiote paste.
Blend the ingredients until smooth, creating a rich marinade. Adjust seasoning with additional salt or lime juice if desired.
Thinly slice the pork shoulder into small, manageable strips and place them into a large mixing bowl.
Pour the marinade over the pork, mixing thoroughly to ensure all pieces are evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat your grill or stove to medium heat. If using a grill, lightly oil the grates.
Slice the onion into thin pieces and set aside.
Cook the marinated pork on the preheated grill or in a stovetop skillet with vegetable oil. Cook in batches to prevent overcrowding, ensuring caramelized edges and cooked-through strips, about 15-20 minutes per batch.
Grill the pineapple rings alongside the pork until caramelized. Once done, chop them into smaller chunks.
Warm the tortillas on the grill or pan for about 30 seconds per side until pliable.
Assemble your tacos by layering marinated pork on each tortilla, followed by grilled pineapple, onion slices, and fresh cilantro.
Serve hot with extra lime wedges and enjoy the vibrant taste of Al Pastor Pork.
Nutrition Facts
Calories |
4449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5467 mg | 238% | |
| Total Carbohydrate | 438.1 g | 159% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 104.4 g | ||
| Protein | 265.3 g | 531% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 970 mg | 75% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 6408 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
