Tacos al Pastor

Name: Tacos al Pastor
Total time: 240 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder, sliced to 1/4-inch thickness; 3 oz achiote paste; 1 fresh pineapple (half juiced, half peeled and cored for slicing); 12-15 small corn tortillas; 1 bunch fresh cilantro, finely chopped; 1 large white onion, finely diced

Corn tortillas filled with thinly sliced, marinated pork roasted on a vertical spit.

240 minutes

Serves 5

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Prepare Marinade: In a blender, combine the achiote paste, 1/2 cup of pineapple juice, 2 cloves of garlic, 1 tbsp white vinegar, and 1 tsp salt until smooth.

2
Marinate Meat: Coat each slice of pork thoroughly with the marinade. Cover and refrigerate for at least 3 hours to let the flavors deeply penetrate the meat.
3
Assemble Skewer: On a vertical skewer or a sturdy wooden skewer anchored by a thick pineapple slice, tightly stack the marinated pork slices. Top with another pineapple slice.
4
Roast: Bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours. The edges should be beautifully charred, crispy, and the internal temperature should reach 145°F (63°C).
5
Warm Tortillas: Heat a dry cast-iron skillet over medium-high heat. Warm the corn tortillas for 30 seconds per side until they are soft and pliable.
6
Serve: Carve the cooked pork thinly straight from the skewer. Serve immediately on the warm tortillas, garnished with the chopped cilantro, diced white onion, and a squeeze of fresh lime.

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