by Austin Carter
New Recipe
- Prep Time: 20 minutes - Cook Time: 2 hours - Slicing and Assembling: 20 minutes - Total Time: 2 hours 40 minutes - Course: Main Course - Cuisine: Mexican - Servings: 8 - Calories: 250 kcal
– Blender (Hand or Electric) – Mixing Bowl – Trompo (recommended for authentic taste) – Oven or Grill pan (if don't have trompo) – Cutting Board and Knife – Tongs – Skewers – Tortilla Warmer
– 2 to 2.5 pounds pork shoulder (thinly sliced) – 1 cup pineapple chunks – 3 dried guajillo chilies – 3 cloves garlic – 1 tablespoon achiote paste – 1 teaspoon ground cumin – 1 teaspoon dried oregano – Salt and pepper to taste – Corn tortillas – Chopped fresh cilantro, Diced onion, Pineapple chunks (for garnish)
1. In a blender, combine pineapple chunks, guajillo chilies, garlic, achiote paste, cumin, oregano, salt, and pepper. Blend until you have a smooth marinade. 2. Place the sliced pork in a bowl and cover it with the marinade. Ensure each piece is well-coated. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
3. If using a vertical rotisserie (trompo), stack the marinated pork and cook it on the rotating spit for 1.5 to 2 hours until fully cooked and the outer layer is crispy. 4. If using an oven or grill pan, cook the marinated pork at a low temperature, turning occasionally for even cooking. 5. Warm the corn tortillas.
6. Place a few slices of the cooked pork on each tortilla. 7. Garnish with fresh cilantro, diced onions, and pineapple chunks. Add salsa if desired. 8. Serve the Tacos al Pastor warm and enjoy the burst of flavors in each bite.