Al Pastor

A traditional Mexican dish made with marinated pork, cooked on a vertical spit and served in tacos with pineapple, onions, and cilantro.

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Prep Time 30

Cook Time 2

Total Time 2 30

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Marinade

2 lbs Pork shoulder Cut into thin slices
3 tbsp Achiote paste
1 cup Pineapple juice
1 tbsp White vinegar
2 cloves Garlic Minced
1 tsp Cumin
1 tsp Oregano
1 tsp Salt
1 tsp Black pepper
1 tbsp Chipotle in adobo Minced

Taco Assembly

8 small Corn tortillas
1 cup Pineapple Diced
1 cup Onion Diced
1 cup Cilantro Chopped
1 lime Lime Cut into wedges

Method

Marinate the Pork

In a blender, combine achiote paste, pineapple juice, white vinegar, garlic, cumin, oregano, salt, black pepper, and chipotle. Blend until smooth.
Place the sliced pork in a bowl and pour the marinade over it. Mix well to coat the pork evenly. Cover and refrigerate for at least 4 hours or overnight.

Cook the Pork

Preheat the grill to medium-high heat. Thread the marinated pork onto skewers.
Grill the pork for about 15-20 minutes, turning occasionally, until cooked through and slightly charred.
Remove from the grill and let it rest for a few minutes before slicing into small pieces.

Assemble the Tacos

Warm the corn tortillas on the grill for about 30 seconds on each side.
Place a portion of the grilled pork on each tortilla, and top with diced pineapple, onion, and cilantro.
Serve with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For an authentic flavor, consider using a vertical spit (trompo) for cooking the pork, similar to traditional methods.

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