Pork Al Pastor
Savor the bold and smoky flavors of Pork Al Pastor, a Mexican street-food favorite that's bursting with the perfect balance of sweet, tangy, and savory notes. This refined recipe features tender pork shoulder marinated in a vibrant blend of guajillo and ancho chiles, chipotle peppers in adobo, and a zesty mix of pineapple, orange, and vinegar-based juices. Grill or sear until perfectly caramelized, then pair the juicy pork with charred pineapple for a tantalizing contrast. Serve it all on warm corn tortillas, garnished with fresh cilantro, diced onion, and a squeeze of lime for an authentic taco experience. Ideal for taco nights or summer grilling, this Pork Al Pastor recipe is your gateway to bold Mexican cuisine.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 4 units dried guajillo chiles
- 2 units dried ancho chiles
- 1 cup pineapple juice
- 0.25 cup white vinegar
- 0.5 cup orange juice
- 2 tablespoons chipotle peppers in adobo
- 4 units garlic cloves
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup fresh pineapple, thinly sliced
- 12 units corn tortillas
- 0.5 cup onion, diced
- 0.25 cup fresh cilantro, chopped
- 4 units lime wedges
Instructions
Start by preparing the marinade. Remove the stems and seeds from the guajillo and ancho chiles. Soak the chiles in hot water for 10 minutes, until softened.
In a blender, combine softened chiles, pineapple juice, white vinegar, orange juice, chipotle peppers in adobo, garlic cloves, oregano, cumin, paprika, salt, black pepper, and vegetable oil. Blend until smooth.
Cut the pork shoulder into thin slices, about 1/4-inch thick. Place the sliced pork in a large bowl or resealable plastic bag and pour the marinade over the meat. Ensure all the meat is well-coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
Preheat your grill or skillet to medium-high heat. Cook the marinated pork slices for 3-5 minutes on each side, or until the meat is well-browned and slightly charred. Work in batches if necessary.
While cooking the pork, grill or sear the fresh pineapple slices until lightly caramelized, about 2 minutes on each side.
Once cooked, roughly chop the pork and the pineapple into bite-sized pieces.
Warm the corn tortillas on the grill or a skillet for about 30 seconds per side, until soft and pliable.
Assemble tacos by layering the chopped pork and pineapple on the tortillas. Top with diced onion, chopped cilantro, and a squeeze of fresh lime juice.
Nutrition Facts
Calories |
4078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5770 mg | 251% | |
| Total Carbohydrate | 396.6 g | 144% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 78.2 g | ||
| Protein | 263.7 g | 527% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 6710 mg | 143% | |
*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.
